Blackened Fish with Salsa Verde Low Carb
Elevate your dinner game with this flavorful Blackened Fish with Salsa Verde—an irresistible low-carb recipe that’s as nutritious as it is delicious. Tender, flaky fish fillets are coated in a bold blend of smoky paprika, garlic, cayenne, and herbs, then pan-seared to achieve a perfectly charred crust. Topping it off is a zesty, herb-packed salsa verde made with fresh parsley, cilantro, capers, and a splash of lemon juice, adding brightness and depth to every bite. Perfect for a quick weeknight meal, this recipe comes together in just 25 minutes, making it an ideal choice for health-conscious foodies and keto enthusiasts alike. Serve it alongside crisp green salads or roasted veggies for a complete, guilt-free meal bursting with vibrant flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 fillets skinless fish fillets (e.g., tilapia, cod, or snapper)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup (chopped) fresh parsley
- 1 cup (chopped) fresh cilantro
- 2 tablespoons capers
- 3 tablespoons fresh lemon juice
- 2 cloves garlic cloves (minced)
- 0.25 cup extra virgin olive oil
- 0.25 teaspoon salt (for salsa verde)
- 0.25 teaspoon black pepper (for salsa verde)
Instructions
In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper to create the blackening spice blend.
Rinse and pat dry the fish fillets with paper towels. Rub each fillet with olive oil and generously coat with the spice blend on both sides.
Heat a large cast-iron skillet over medium-high heat. Once hot, add a small drizzle of olive oil to the pan. Carefully place the fish fillets into the skillet. Cook for 3-4 minutes on each side, or until the fish is blackened on the outside and flakes easily with a fork. Remove the fillets and set aside.
To make the salsa verde, combine the fresh parsley, fresh cilantro, capers, lemon juice, minced garlic, extra virgin olive oil, salt, and black pepper in a food processor or blender. Pulse until everything is finely chopped but not pureed, creating a slightly chunky, vibrant-green sauce.
Serve the blackened fish fillets warm, topped with a generous spoonful of salsa verde. Pair with your favorite low-carb sides, such as a simple green salad or steamed vegetables.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.2 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 202 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
