Paleo Sweet and Sour Fish Fillet
Elevate your weeknight dinner game with this Paleo Sweet and Sour Fish Fillet recipe—a healthy twist on a classic favorite. Perfectly pan-fried white fish fillets, coated in light arrowroot powder for a crispy texture, are smothered in a tangy and naturally sweet sauce made with apple cider vinegar, coconut aminos, raw honey, and tomato paste. Vibrant bell peppers, juicy pineapple chunks, and aromatic garlic and ginger bring fresh, tropical flavors to every bite. This gluten-free, grain-free dish is cooked to perfection in under 40 minutes, making it ideal for busy evenings or a quick family meal. Serve it hot and let its bold, zesty flavors transform your table into a feast packed with wholesome goodness!
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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
Directions
Step 1
Pat the fish fillets dry with paper towels. Season both sides with sea salt and black pepper.
Step 2
Dredge the fish fillets in the arrowroot powder, making sure each fillet is evenly coated. Shake off any excess.
Step 3
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.
Step 4
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.
Step 5
Add the bell peppers and onion to the skillet, and sauté for 3–4 minutes until slightly tender but still crisp.
Step 6
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.
Step 7
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.
Step 8
Add the pineapple chunks to the skillet and stir them into the sauce.
Step 9
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.
Step 10
Serve the Paleo Sweet and Sour Fish Fillet hot, garnished with additional fresh pineapple or chopped scallions if desired.
Nutrition Facts
| Serving size | (1770.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2057.9 |
| Total Fat 64.6g | 0% |
| Saturated Fat 49.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 340.2mg | 0% |
| Sodium 2155.9mg | 0% |
| Total Carbohydrate 227.3g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 80.3g | |
| Protein 144.8g | 0% |
| Vitamin D 1360.8IU | 0% |
| Calcium 308.5mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 3604.0mg | 0% |
Source of Calories