Written by Di Bauer October 11, 2002, Updated by Andrew DiMino April 9, 2015
Fiesta Fish Fillets Low-Carb Gluten-Free Recipe
Low-Carb, Gluten-Free, Primal, Nut-FreePrint
Fiesta Fish Fillet Low-Carb Gluten-Free Recipe
My very simple Low-Carb Gluten-Free Fiesta Fish Fillets is so filling and satisfying that you won’t need to serve more than a fresh salad and a steamed veggie with it. It’s so delicious that it will quickly become a family favorite! In the summer time, I sometimes omit the cheese for a lighter dish.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free, Primal, Nut-Free
- butter, softened to grease the baking dish
- 2 pounds fresh or frozen Sole fish fillets
- 1 cup chunky style salsa
- 1 1/2 cups shredded Mexican blend cheese (or Monterey Jack or cheddar)
- Preheat the oven to 425° F.
- Lightly grease the bottom of a 9″ x 13″ glass baking dish with the butter. Set aside.
- Rinse the fish fillets and gently pat them dry. Place the fillets in the buttered baking dish. Tuck under any very thin fillet ends. You will probably need to place some fillets on top of others, but alternate thick and thin portions of the fillets so that the thickness is approximately even.
- Spoon the salsa over the fish fillets. Use a spatula to distribute it evenly over the fillets.
- Sprinkle the cheese evenly over the salsa.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork.
- Serve immediately.
Ask your fish purveyor to give you 4, ½ pound fillets.
Reheats well if you need to prepare ahead of time.
If you don’t care for Sole, substitute your favorite white fish. I have used both flounder and tilapia in this recipe.
If you don’t have any fresh salsa in the house you can use an organic jarred salsa.
Monterey Jack or cheddar can be used in place of the Mexican blend cheese.
- Serving Size: 1 fillet (½ pound)
- Calories: 423
- Sodium: 804mg
- Fat: 20g (179 Calories from Fat)
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 54g
More Low-Carb Seafood recipes.