Pescado a la Plancha con Pebre de Cochayuyo
Grilled Fish with Seaweed Salsa
Yes, keto as served. About 6g net carbs per serving, lower than 5 in 10 Chilean dishes.
What it is
A fresh white fish fillet (e.g., Merluza Austral, Reineta) grilled to perfection, accompanied by a vibrant and unique pebre made from chopped cochayuyo (Chilean seaweed), tomato, onion, cilantro, and ají verde.
Key ingredients
White fish fillet, cochayuyo, tomato, onion, cilantro, ají verde (green chili), olive oil, lemon juice, salt, pepper.
Optional tweaks
Ensure the fish is grilled with minimal oil (or butter), and no breading. Pebre should not contain any sugar.
Watch out for
Sugar in pebre (uncommon but possible in some restaurant versions); excessive tomatoes in pebre can add carbs.
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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