Bahamian Pan-Seared Triggerfish with Guava and Scotch Bonnet Glaze (Keto Modified)
Yes, with a tweak: glaze must be explicitly sugar-free, using keto-friendly sweeteners. About 12g net carbs per serving, on the higher side for Bahamian food, so watch the portion.
What it is
Firm, white triggerfish fillet pan-seared to perfection, then finished with a unique, sugar-free glaze made from ripe guava and fiery Scotch Bonnet peppers, offering a sweet-heat flavor.
Key ingredients
Triggerfish fillet, fresh guava (minimal, for flavor), Scotch Bonnet peppers, erythritol/stevia (for glaze), apple cider vinegar (for glaze), olive oil, butter, salt, black pepper, lime juice.
How to make it keto
CRITICAL: Glaze must be explicitly sugar-free, using keto-friendly sweeteners. Ensure minimal guava is used for flavor, not bulk. Serve without starchy sides.
Watch out for
Guava's natural sugars, if used excessively; hidden sugars in pre-made glazes (must be made from scratch and sugar-free).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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