Pargo a la Sal
Salt-Baked Red Snapper
Yes, keto as served. About 2g net carbs per serving, lower than 9 in 10 Puerto Rican dishes.
What it is
An elegant whole red snapper prepared by baking it entirely encased in a thick crust of sea salt. This method steams the fish perfectly, retaining its moisture and enhancing its natural flavors. It's typically served simply, accompanied by a fresh olive oil, garlic, and herb dressing (mojo).
Key ingredients
Whole red snapper, coarse sea salt, egg whites (to bind salt crust), fresh herbs (e.g., parsley, rosemary, thyme), olive oil, fresh garlic, lemon.
Optional tweaks
No modifications to the fish itself. Ensure no high-carb side dishes like rice, plantains, or potatoes are served. Request extra virgin olive oil and a simple garlic-herb mojo without added sugar.
Watch out for
Minimal to none if prepared authentically. The primary risk would be sugary additions to the accompanying mojo (unlikely) or high-carb side dishes.
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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