Pan-Seared Triggerfish Fillet with Avocado Crema and Scotch Bonnet
Yes, with a tweak: ensure the avocado crema is made with full-fat dairy (heavy cream or sour cream) or is dairy-free (just avocado, lime, pepper). About 6g net carbs per serving, lower than 5 in 10 Bahamian dishes.
What it is
A firm, flaky triggerfish fillet, pan-seared to perfection and topped with a creamy, vibrant avocado crema infused with a subtle kick of Scotch bonnet pepper and a squeeze of lime.
Key ingredients
Triggerfish fillet, avocado, lime juice, Scotch bonnet pepper (minced), fresh cilantro, olive oil, sea salt, black pepper. (For crema: avocado, sour cream or heavy cream, lime juice, Scotch bonnet, salt).
How to make it keto
Ensure the avocado crema is made with full-fat dairy (heavy cream or sour cream) or is dairy-free (just avocado, lime, pepper). Verify no sugar in the crema or fish seasoning.
Watch out for
Avocado crema sometimes contains a touch of sugar in restaurant preparations. Confirm pure avocado or full-fat dairy is used. Larger portions of avocado can add carbs. Ensure fish seasoning doesn't contain hidden sugar.
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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