Pan-Seared Snapper Escoveitch (Unbreaded)
Bahamian-Style Pan-Seared Snapper with Pickled Vegetables
Yes, with a tweak: ensure the snapper is pan-seared without any breading or flour. About 6g net carbs per serving, lower than 5 in 10 Bahamian dishes.
What it is
Fresh snapper fillet, pan-seared until flaky and then topped with a vibrant, tangy, and slightly spicy escoveitch (pickled vegetable) sauce made with vinegar, onions, and bell peppers.
Key ingredients
Snapper fillet, vinegar, onions, bell peppers, spices
How to make it keto
Ensure the snapper is pan-seared without any breading or flour. Confirm the pickling liquid for the escoveitch sauce has no added sugar.
Watch out for
Breading on the fish, sugar in the escoveitch sauce, excessive carrots in the pickle (if used).
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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