Low Carb Sweet and Sour Fish
Delight in the perfect balance of tangy and savory flavors with this Low Carb Sweet and Sour Fish recipe, a healthy twist on a classic favorite. Featuring tender white fish fillets coated in a delicate coconut flour crust, this dish is pan-seared to golden perfection and smothered in a vibrant, keto-friendly sweet and sour sauce made with apple cider vinegar, tomato paste, and a touch of low-carb sweetener. A medley of colorful bell peppers and zucchini adds freshness and crunch, while a light garnish of green onions brings it all together. Ready in just 35 minutes, this low-carb, gluten-free meal is perfect for a quick weeknight dinner or a guilt-free indulgence. Serve it on its own or over cauliflower rice for a complete, healthy meal packed with flavor!
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Recipe Information
Ingredients
- 4 fillets White fish fillets (such as cod, tilapia, or haddock)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Coconut flour
- 1 Egg
- 3 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 medium Zucchini, thinly sliced
- 0.25 cups Apple cider vinegar
- 3 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons Tomato paste
- 2 tablespoons Granulated erythritol or other low-carb sweetener
- 0.5 cups Water
- 0.25 teaspoons Xanthan gum
- 2 Green onions, sliced (for garnish)
Instructions
Season the fish fillets with salt and black pepper on both sides.
Set up a breading station by placing the coconut flour on a plate and beating the egg in a shallow bowl.
Dip each fillet into the egg, then coat with coconut flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the fish fillets for 3-4 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant.
Add the sliced red and green bell peppers and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly tender.
In a small bowl, whisk together the apple cider vinegar, soy sauce, tomato paste, granulated erythritol, and water. Pour this mixture into the skillet with the vegetables.
Bring the sauce to a simmer and sprinkle in the xanthan gum while stirring continuously. Cook for another 2-3 minutes until the sauce thickens slightly.
Return the cooked fish fillets to the skillet, spooning the sauce and vegetables over the top. Allow everything to heat through for 2 minutes.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.4 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 35.2 mcg | 176% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3821 mg | 81% | |
*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.
