Whole30 Szechuan Fish

Dive into a bold and health-conscious flavor adventure with Whole30 Szechuan Fish—an irresistible combination of tender white fish, zesty spices, and nutrient-packed vegetables, all simmered in a savory, Whole30-compliant sauce. This quick and easy recipe features flaky fillets of cod, tilapia, or halibut seared to golden perfection and infused with the fiery warmth of dried Szechuan peppercorns, fresh ginger, and red chili flakes. Enhanced with coconut aminos, rice vinegar, and a luscious arrowroot-thickened sauce, this dish achieves the perfect balance of heat and umami. Toss in crisp bok choy for a punch of freshness and top it with fragrant green onions for a restaurant-quality meal made right in your kitchen. Ready in just 35 minutes, this Whole30-approved recipe is ideal for spicing up your weeknight dinners while staying true to your health goals. Serve it over cauliflower rice or enjoy it as-is for a flavorful, guilt-free delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (cod, tilapia, or halibut)
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar (Whole30-compliant)
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon whole dried Szechuan peppercorns
• 0.5 teaspoon red chili flakes
• 2 pieces green onions, chopped
• 2 cups bok choy, chopped
• 0.5 cup fish broth (Whole30-compliant)
• 1 teaspoon arrowroot powder
• 2 teaspoons cold water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Pat the fish fillets dry and season both sides lightly with salt and black pepper. Set aside.

Step 2

In a small bowl, mix coconut aminos and rice vinegar. Set aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the fish fillets and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.

Step 4

Add the remaining tablespoon of avocado oil to the skillet. Sauté minced garlic, grated ginger, dried Szechuan peppercorns, and red chili flakes for about 30 seconds, or until aromatic.

Step 5

Reduce the heat to medium-low and add chopped bok choy. Stir to combine and cook for 2-3 minutes until the bok choy is tender.

Step 6

Pour in the coconut aminos and rice vinegar mixture. Add the fish broth and stir to combine. Let it simmer for 2 minutes.

Step 7

In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly pour the slurry into the skillet while stirring the sauce. Cook for another 1-2 minutes until the sauce thickens slightly.

Step 8

Return the fish fillets to the skillet. Spoon the sauce over the fish to coat, and let it warm through for 1-2 minutes.

Step 9

Garnish with chopped green onions and serve hot. Enjoy your Whole30 Szechuan Fish!

Nutrition Facts

Serving size	(1004.3g)

Amount per serving	% Daily Value*
Calories	791.8

Total Fat 32.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat g
Cholesterol 231.8mg	0%
Sodium 2704.5mg	0%
Total Carbohydrate 24.7g	0%
Dietary Fiber 6.0g	0%
Total Sugars 13.2g
Protein 100.2g	0%

Vitamin D 907.2IU	0%
Calcium 443.2mg	0%
Iron 4.9mg	0%
Potassium 2238.8mg	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: 37.1%

Protein: 50.4%

Carbs: 12.4%