Pan-Seared Barracuda Fillet with Scotch Bonnet and Garlic (Keto Modified)
Pan-Seared Barracuda Fillet with Scotch Bonnet and Garlic
Yes, with a tweak: ensure no breading or flour is used for pan-searing; request a dry rub if a marinade is suspected of containing sugar; serve with a generous side of simple steamed… About 6g net carbs per serving, lower than 5 in 10 Bahamian dishes.
What it is
A robust barracuda fillet, seasoned and pan-seared to a crispy exterior and flaky interior, infused with the pungent heat of Scotch Bonnet pepper and aromatic garlic. A bold and spicy seafood option, served without any breading or starchy sides.
Key ingredients
Barracuda fillet, Scotch Bonnet pepper (finely minced), garlic (minced), olive oil, lime juice, salt, black pepper, cilantro for garnish.
How to make it keto
Ensure no breading or flour is used for pan-searing; request a dry rub if a marinade is suspected of containing sugar; serve with a generous side of simple steamed broccoli or sautéed cabbage.
Watch out for
Breading on fish, sugary marinades, starchy side dishes.
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.
More on the Bahamian menuAll 473 Bahamian dishes ›
