Whole30 Sweet and Sour Fish
Elevate your Whole30 meal plan with this vibrant and flavorful Sweet and Sour Fish recipe! Delicate white fish fillets are lightly coated in arrowroot powder for a perfect crispy sear, then paired with a tangy, naturally-sweetened sauce made from fresh pineapple, red bell pepper, and coconut aminos. Complemented by hints of garlic and ginger and balanced with the zip of apple cider vinegar, this dish delivers irresistible sweet-and-savory harmony while staying fully Whole30-compliant. Ready in just 35 minutes, it's ideal for a quick yet impressive dinner. Serve with cauliflower rice or steamed vegetables for a wholesome, guilt-free feast!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) white fish fillets (such as cod, tilapia, or snapper)
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut oil
- 1 cup pineapple chunks (fresh or no sugar added, canned in juice)
- 1 medium red bell pepper, diced
- 1 small onion, diced
- 0.33 cup apple cider vinegar
- 3 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.33 cup water
- 2 stalks green onions, sliced (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the fish fillets dry with paper towels and season them with a pinch of salt and black pepper on both sides.
Dredge each fillet lightly in arrowroot powder, shaking off the excess.
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Pan-fry two fish fillets at a time for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside. Repeat with the remaining fish and add the remaining tablespoon of coconut oil, as needed.
In the same skillet, add the diced onion, red bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
Add the grated ginger, pineapple chunks, apple cider vinegar, coconut aminos, tomato paste, and water to the skillet. Stir well to combine and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust the seasoning with additional salt, if necessary.
Return the cooked fish fillets to the skillet, spooning the sweet and sour sauce over the top. Let the fish warm through for 1-2 minutes.
Garnish with sliced green onions and serve immediately. This dish pairs well with cauliflower rice or steamed vegetables to keep it Whole30-compliant.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 45.3 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3163 mg | 67% | |
*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.
