Pescado a la Diabla
Spicy Fish in Red Creole Sauce (Keto)
Yes, with a tweak: request no sugar in the sauce. About 6g net carbs per serving, lower than 5 in 10 Dominican dishes.
What it is
A whole fresh fish (e.g., Red Snapper or Tilapia) pan-seared or baked, generously covered in a bold and fiery red Creole-style sauce. The sauce features fresh tomatoes, bell peppers, onions, garlic, and a spicy kick from local Dominican peppers, offering a robust and aromatic flavor profile. Served without rice or starchy vegetables.
Key ingredients
Whole fish, olive oil, bell peppers (red, green), onions, garlic, fresh tomatoes, tomato paste (minimal), Scotch bonnet or habanero pepper, cilantro, lime juice, salt, black pepper.
How to make it keto
Request no sugar in the sauce. Ensure no starchy thickeners are used. Confirm no starchy sides (like rice or plantains).
Watch out for
Restaurant sauces often contain added sugar or starchy thickeners. Tomato paste contributes some 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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