Melt ghee, butter, or oil in a 12-inch skillet until sizzling. Add shallots, red bell peppers, and mushrooms. Cook over medium heat for 4 to 5 minutes or until veggies are tender.
Stir in sauce. Bring to a boil.
Reduce heat to medium-low and simmer for 3 to 4 minutes.
Add cod fillets, spoon some of the sauce over fish, cover the pan and continue cooking for 7-10 minutes or until fish is opaque and flakes easily.
Cut fish fillets into bite-sized chunks and stir.
Divide cooked cauliflower rice evenly among serving bowls. Spoon fish and sauce over cauliflower rice.
Sprinkle with optional cilantro & lime zest. Serve.
Notes
*All nutritional data are estimates based on the products I used*Yield: 4 servings, Net Carbs per Serving with cauliflower rice: 6g , Amounts per serving-