Paleo Sweet and Sour Fish

Indulge in the vibrant flavors of this Paleo Sweet and Sour Fish, a healthier take on the classic Chinese-inspired dish. Lightly crispy white fish fillets are coated with arrowroot powder and pan-seared until golden, then smothered in a tangy-sweet sauce made with pineapple juice, apple cider vinegar, raw honey, and coconut aminos for a soy-free twist. The addition of colorful bell peppers, juicy pineapple chunks, and fragrant garlic and ginger creates a dish that’s as nutritious as it is delicious. Garnished with fresh green onions, this recipe is perfect for anyone following a paleo lifestyle, offering a wholesome, gluten-free, and refined-sugar-free dinner option. Pair it with cauliflower rice or steamed vegetables for a satisfying meal that’s bursting with fresh, tropical flavors.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Pat the fish fillets dry with paper towels, then season both sides with sea salt and black pepper.

Step 2

Coat the fish fillets in the arrowroot powder, shaking off any excess.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the garlic and ginger for about 30 seconds, or until fragrant.

Step 5

Add the red and green bell peppers. Cook for 3-4 minutes, stirring frequently, until the peppers begin to soften.

Step 6

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.

Step 7

Bring the sauce to a simmer and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.

Step 8

Stir in the pineapple chunks and cook for another 2 minutes to warm them through.

Step 9

Return the cooked fish fillets to the skillet, spooning the sauce over the top. Let the fish warm up for 1-2 minutes.

Step 10

Sprinkle sliced green onions over the dish as a garnish before serving.

Step 11

Serve hot, optionally paired with cauliflower rice or steamed vegetables for a complete Paleo meal.

Nutrition Facts

Serving size	(1236.5g)

Amount per serving	% Daily Value*
Calories	1408.8

Total Fat 46.9g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 200mg	0%
Sodium 1980.8mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 11.5g	0%
Total Sugars 77.7g
Protein 86.0g	0%

Vitamin D 800IU	0%
Calcium 216.0mg	0%
Iron 5.6mg	0%
Potassium 2434.7mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 24.6%

Carbs: 45.3%