Paleo Sweet and Sour Fish Fillet
Transform your weeknight dinner with this Paleo Sweet and Sour Fish Fillet, a wholesome, flavor-packed twist on a beloved classic! Featuring tender white fish fillets coated in arrowroot powder for a crisp, gluten-free crust, this recipe is pan-fried to golden perfection in coconut oil. A vibrant medley of fresh pineapple chunks, bell peppers, and onions is simmered in a tangy-sweet sauce made with apple cider vinegar, coconut aminos, and a touch of raw honey. The result is a healthy, restaurant-quality meal that's completely paleo-friendly and brimming with bold, tropical flavors. Ready in just 40 minutes, this dish is perfect for a quick, satisfying dinner and pairs beautifully with cauliflower rice or steamed vegetables. Achieve the ultimate balance of sweet and tangy while keeping your meal clean and nutritious!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) white fish fillets (e.g., cod, tilapia, or halibut)
- 0.5 cup arrowroot powder
- 4 tablespoons coconut oil (for frying)
- 1 cup pineapple chunks (fresh or canned in 100% juice)
- 1 large (cut into bite-sized pieces) red bell pepper
- 1 large (cut into bite-sized pieces) green bell pepper
- 1 medium (cut into wedges) onion
- 0.25 cup apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons raw honey
- 2 tablespoons tomato paste
- 2 cloves (minced) garlic
- 1 teaspoon (freshly grated) ginger
- 2 teaspoons arrowroot powder (for sauce thickening)
- 2 tablespoons water
- 0.5 teaspoon (or to taste) sea salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Pat the fish fillets dry with paper towels. Season both sides with sea salt and black pepper.
Dredge the fish fillets in the arrowroot powder, making sure each fillet is evenly coated. Shake off any excess.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Fry the fish fillets in batches for 3–4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of coconut oil. Sauté the minced garlic and grated ginger for 30 seconds, or until fragrant.
Add the bell peppers and onion to the skillet, and sauté for 3–4 minutes until slightly tender but still crisp.
In a small bowl, whisk together the apple cider vinegar, coconut aminos, raw honey, tomato paste, and pineapple juice (if using canned pineapple). Pour this sauce mixture into the skillet with the vegetables.
Bring the sauce to a gentle simmer. In a separate small bowl, mix 2 teaspoons of arrowroot powder with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce to thicken, simmering for 1–2 more minutes.
Add the pineapple chunks to the skillet and stir them into the sauce.
Place the cooked fish fillets back into the skillet, spooning the sweet and sour sauce over the top. Simmer for another 1–2 minutes to heat through.
Serve the Paleo Sweet and Sour Fish Fillet hot, garnished with additional fresh pineapple or chopped scallions if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 56.4 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 20.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 889 mg | 19% | |
*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.
