Tucunaré na Brasa com Aspargos e Azeite
Grilled Peacock Bass with Asparagus and Olive Oil
Yes, with a tweak: ensure no sugary rubs or glazes on the fish. About 6g net carbs per serving, lower than 5 in 10 Brazilian dishes.
What it is
A prized Amazonian freshwater fish, Tucunaré (Peacock Bass), expertly grilled over an open flame, retaining its natural flaky texture and delicate flavor. Served with tender asparagus spears drizzled with olive oil.
Key ingredients
Tucunaré fillet, olive oil, lemon wedges, salt, black pepper, fresh herbs, asparagus.
How to make it keto
Ensure no sugary rubs or glazes on the fish. Request keto-friendly side vegetables such as grilled asparagus, sautéed greens, or a simple green salad, omitting rice or starchy accompaniments.
Watch out for
Sugary glazes or marinades, high-carb side dishes (rice, pirão, potatoes).
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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