Whole30 Sweet and Sour Fish
Transform your weeknight dinners with this irresistible Whole30 Sweet and Sour Fish—a clean, vibrant twist on a takeout classic that's both gluten-free and sugar-free. Tender white fish fillets, such as cod or snapper, are lightly coated in arrowroot powder and pan-fried until golden, then nestled into a homemade sweet and tangy sauce crafted with pineapple chunks, apple cider vinegar, coconut aminos, and tomato paste. Fresh aromatics like garlic and ginger, along with colorful red bell peppers and onions, add layers of flavor and texture. Ready in just 35 minutes, this quick and wholesome dish is perfect for pairing with cauliflower rice or steamed veggies for a light yet satisfying meal. It’s the ultimate Whole30-approved comfort food with a tropical flair!
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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
Directions
Step 1
Pat the fish fillets dry with paper towels and season them with a pinch of salt and black pepper on both sides.
Step 2
Dredge each fillet lightly in arrowroot powder, shaking off the excess.
Step 3
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.
Step 4
In the same skillet, add the diced onion, red bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
Step 5
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.
Step 6
Taste the sauce and adjust the seasoning with additional salt, if necessary.
Step 7
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.
Step 8
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
| Serving size | (1425.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1209.5 |
| Total Fat 35.7g | 0% |
| Saturated Fat 24.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 340.2mg | 0% |
| Sodium 2440.1mg | 0% |
| Total Carbohydrate 79.1g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 45.3g | |
| Protein 141.9g | 0% |
| Vitamin D 1360.8IU | 0% |
| Calcium 268.2mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 3163.4mg | 0% |
Source of Calories