Pescado en Posta con Salsa de Jalapeño y Cilantro y Espárragos Asados
Fish Fillet in Jalapeño-Cilantro Sauce with Roasted Asparagus
Yes, keto as served. About 9g net carbs per serving.
What it is
A thick cut (posta) of fresh white fish (e.g., pargo or corvina) pan-seared or grilled to perfection, topped with a zesty and moderately spicy sauce made from fresh jalapeños, cilantro, garlic, and lime juice. Served with a side of tender, perfectly roasted asparagus.
Key ingredients
White fish fillet, jalapeños, cilantro, garlic, lime juice, asparagus
Optional tweaks
Naturally keto-friendly. Ensure no breading or flour is used on the fish. Confirm the jalapeño-cilantro sauce is made fresh without any added sugar or thickeners.
Watch out for
Hidden sugars in sauces, especially if pre-made. Ensure vegetables are cooked without high-carb marinades.
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.
More on the Nicaraguan menuAll 256 Nicaraguan dishes ›
