Whole30 Sweet and Sour Fish Fillet
Dive into a tantalizing blend of flavors with this Whole30 Sweet and Sour Fish Fillet recipe—a perfect harmony of tangy, sweet, and savory notes crafted with wholesome, compliant ingredients. Tender white fish fillets are lightly coated in arrowroot powder, pan-seared until golden, and then simmered in a luscious sauce featuring unsweetened pineapple juice, apple cider vinegar, and coconut aminos. Vibrant red and green bell peppers, juicy pineapple chunks, and a hint of garlic and ginger bring freshness and depth to every bite. Finished with a sprinkle of green onions, this dish is ideal served alongside cauliflower rice or sautéed veggies for a satisfying and guilt-free mealtime experience. Quick to prepare in just 35 minutes, this paleo-friendly and gluten-free dish is a flavorful way to elevate your Whole30 menu!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, tilapia, or haddock)
- 0.5 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 tomato paste
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 cup pineapple chunks (fresh or canned in juice, not syrup)
- 2 stalks green onions, sliced
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup water
Instructions
Pat the fish fillets dry with paper towels. Season both sides with sea salt and black pepper.
Place the arrowroot powder on a plate and lightly coat each fish fillet, shaking off any excess.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Once hot, carefully lay the fish fillets in the skillet. Cook for 3–4 minutes on each side or until they are golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Add the diced red and green bell peppers to the skillet. Cook for 3–4 minutes until they begin to soften.
Stir in the tomato paste, pineapple juice, apple cider vinegar, coconut aminos, and water. Whisk until the sauce is smooth and well combined.
Bring the sauce to a simmer and allow it to cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Add the pineapple chunks to the sauce and stir to combine. Cook for another 2 minutes to heat through.
Return the cooked fish fillets to the skillet, spooning the sauce over the top. Let the fillets warm through for 2–3 minutes.
Garnish the dish with sliced green onions. Serve immediately with a side of cauliflower rice or sautéed vegetables to keep it Whole30 compliant.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 58.1 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2801 mg | 60% | |
*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.
