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Salsa Fish

Low Carb Recipe

Spicy salsa fish with your favorite skinless boneless fish fillet with spicy salsa, Monterey Jack cheese and chili flavored Pumpkorn - or toasted pumpkin seeds.

Salsa Fish


1 tablespoon olive oil
4 boneless skinless fish fillets such as snapper, grouper or sea bass (about 6 oz. each)
1 cup spicy green salsa
1 cup shredded Monterey jack cheese (4 oz)
1/2 cup Adobo Chile Pumpkorn (or toasted pumpkin seeds)

Recipe Directions

Heat oven to 400 degrees. Spread olive oil in a shallow baking pan. Arrange fillets in a single layer. Spoon salsa over fish.

Bake fish 8 minutes.

Spread cheese evenly over top. Bake 2 to 3 minutes more, until cheese is bubbly.

Sprinkle with Pumpkorn before serving, if desired.

Nutrition Information

This recipe yields 4 servings
Carbohydrates: 7.5 grams; Net Carbs: 6.5 grams; Fiber: 1 grams; Protein: 49 grams; Fat: 18.5 grams; Calories: 401