Pargo Rojo a la Plancha con Chayote Salteado
Grilled Red Snapper with Sautéed Chayote (Keto)
Yes, with a tweak: ensure no sugary marinades on the fish. About 7g net carbs per serving, lower than 6 in 10 Nicaraguan dishes.
What it is
A generous fillet or whole Red Snapper, grilled to perfection, seasoned with garlic, salt, and lime. Accompanied by chayote squash sautéed with garlic, onion, and bell peppers.
Key ingredients
Red Snapper fillet or whole fish, olive oil, lime juice, garlic, salt, black pepper. Chayote, onion, bell pepper, cooking oil.
How to make it keto
Ensure no sugary marinades on the fish. Confirm only oil and simple seasonings are used for sautéing the chayote, no starchy thickeners or high-carb vegetables like corn or potato.
Watch out for
Sugary marinades or rubs. Overly generous portions of onions/peppers in the chayote sauté. Potential for vegetable oil instead of olive oil.
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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