Grilled Yellowtail Snapper with Avocado and Scotch Bonnet Relish
Grilled Yellowtail Snapper with Avocado and Scotch Bonnet Relish (Keto Modified)
Yes, with a tweak: ensure no sugary glazes on fish. About 4g net carbs per serving, lower than 8 in 10 Bahamian dishes.
What it is
A fresh yellowtail snapper fillet grilled and topped with a vibrant, zesty, and spicy relish made from diced avocado, finely minced scotch bonnet pepper, red onion, cilantro, and lime juice. Omission of starchy sides is key.
Key ingredients
Yellowtail snapper fillet, olive oil, salt, pepper, avocado, red onion, scotch bonnet pepper, cilantro, lime juice.
How to make it keto
Ensure no sugary glazes on fish. Confirm relish has no added sugar. Served without traditional high-carb sides like peas 'n' rice or plantains.
Watch out for
Hidden sugars in relishes/marinades. Ensure no starchy sides are served.
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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