Whole30 Sweet and Sour Fish Fillet

Experience a twist on a classic with this vibrant Whole30 Sweet and Sour Fish Fillet recipe, a guilt-free way to enjoy tangy and savory flavors without breaking your clean-eating goals. This dish features tender, pan-seared white fish fillets coated in arrowroot powder for a golden, crisp finish, all bathed in a luscious homemade sauce made with unsweetened pineapple juice, coconut aminos, and apple cider vinegar. Packed with colorful bell peppers, juicy pineapple chunks, and a hint of garlic and ginger, this dish effortlessly combines freshness and zest. Ready in just 35 minutes, it’s a family-friendly meal that’s perfect served over cauliflower rice or paired with roasted vegetables for a satisfying and Whole30-compliant dinner option.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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

Step 2

Place the arrowroot powder on a plate and lightly coat each fish fillet, shaking off any excess.

Step 3

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.

Step 4

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.

Step 5

Add the diced red and green bell peppers to the skillet. Cook for 3–4 minutes until they begin to soften.

Step 6

Stir in the tomato paste, pineapple juice, apple cider vinegar, coconut aminos, and water. Whisk until the sauce is smooth and well combined.

Step 7

Bring the sauce to a simmer and allow it to cook for 3–4 minutes, stirring occasionally, until slightly thickened.

Step 8

Add the pineapple chunks to the sauce and stir to combine. Cook for another 2 minutes to heat through.

Step 9

Return the cooked fish fillets to the skillet, spooning the sauce over the top. Let the fillets warm through for 2–3 minutes.

Step 10

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

Serving size	(1494.9g)

Amount per serving	% Daily Value*
Calories	1546.5

Total Fat 47.4g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 200mg	0%
Sodium 3155.8mg	0%
Total Carbohydrate 194.3g	0%
Dietary Fiber 16.9g	0%
Total Sugars 58.1g
Protein 87.9g	0%

Vitamin D 800IU	0%
Calcium 265.8mg	0%
Iron 7.8mg	0%
Potassium 2800.7mg	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: 27.4%

Protein: 22.6%

Carbs: 50.0%