Pescado en Salsa Criolla (Keto Modificado)
Pan-Fried Fish with Creole Sauce (Keto Modified)
Yes, with a tweak: ensure the fish is pan-fried or baked, not breaded. About 6g net carbs per serving, lower than 6 in 10 Ecuadorian dishes.
What it is
A succulent white fish fillet (such as Corvina or Tilapia), pan-fried or baked, generously topped with a fresh and vibrant 'salsa criolla' made from diced tomatoes, red onions, bell peppers, and cilantro, all brightened with lime juice.
Key ingredients
White fish fillet, tomatoes, red onions, bell peppers, cilantro, lime juice, olive oil, garlic, salt, pepper.
How to make it keto
Ensure the fish is pan-fried or baked, not breaded. Served without rice, potatoes, or plantains. Request additional non-starchy vegetables or sliced avocado.
Watch out for
Sugar in the salsa criolla if prepared with added sweeteners, potential breading on fish.
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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