Paleo Sweet and Sour Fish
Indulge in the perfect balance of tangy and sweet with this Paleo Sweet and Sour Fish recipe, a wholesome twist on a classic favorite. Succulent white fish fillets are lightly coated in arrowroot powder and pan-seared to golden perfection before being simmered in a vibrant, naturally sweetened sauce made with pineapple juice, apple cider vinegar, raw honey, and coconut aminos. The addition of colorful bell peppers, juicy pineapple chunks, and aromatic garlic and ginger creates a symphony of flavors and textures in every bite. Ready in just 40 minutes, this gluten-free and refined sugar-free dish is a healthy, flavorful option for dinner. Serve it over cauliflower rice or with steamed veggies for a satisfying Paleo-friendly meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g. cod, tilapia, or halibut)
- 0.25 cup arrowroot powder
- 3 tablespoons coconut oil
- 0.5 cup pineapple juice (unsweetened)
- 0.25 cup apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons raw honey
- 1.5 tablespoons tomato paste
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 0.75 cup pineapple chunks (fresh or canned in its own juice)
- 2 stalks green onions, sliced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Pat the fish fillets dry with paper towels, then season both sides with sea salt and black pepper.
Coat the fish fillets in the arrowroot powder, shaking off any excess.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes per side, or until golden and cooked through. Remove the fish from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the garlic and ginger for about 30 seconds, or until fragrant.
Add the red and green bell peppers. Cook for 3-4 minutes, stirring frequently, until the peppers begin to soften.
In a small bowl, whisk together the pineapple juice, apple cider vinegar, coconut aminos, raw honey, and tomato paste. Pour this mixture into the skillet with the peppers.
Bring the sauce to a simmer and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Stir in the pineapple chunks and cook for another 2 minutes to warm them through.
Return the cooked fish fillets to the skillet, spooning the sauce over the top. Let the fish warm up for 1-2 minutes.
Sprinkle sliced green onions over the dish as a garnish before serving.
Serve hot, optionally paired with cauliflower rice or steamed vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 77.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2435 mg | 52% | |
*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.
