Mexican-Style Keto Fish Fillet en Papillote

Yamilette González
Steam-cooked in a banana leaf pocket, this flavorful and healthy Mexican-style keto fish fillet en papillote is a nutritious recipe you will love. Quick and easy to prepare this wholesome low-carb recipe is ideal for busy weeknights.

This Mexican-style keto fish fillet en papillote recipe contains 393 calories, making it perfect for a keto meal plan.
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Ingredients
4
Portions
  • 4 red snapper fillets, 9.8 oz each
  • garlic powder
  • salt
  • pepper
  • 2 bell pepper, cut into thin strips
  • 2 cuaresmeño chiles, finely chopped
  • some epazote, leaves
  • some banana leaf, roasted
  • 2 pieces avocado, for the guacamole
  • 3 tablespoons lime juice, for the guacamole
  • 1/4 cups onion, finely chopped, for the guacamole
  • 2 tablespoons cilantro, finely chopped, for the guacamole
  • 2 teaspoons vegetable oil
Preparation
20 mins
15 mins
Easy
  • Season red snapper fillets with garlic powder, salt, and pepper.
  • Place red snapper fillets on banana leaves. Add bell pepper, cuaresmeño chile, and epazote leaves.
  • Cover fish with banana leaves and wrap like a tamal. Arrange in a steamer and cook for 15 minutes over low heat.
  • For the guacamole, in a bowl, mash avocado with a fork. Add lime juice and onion. Season with salt and pepper. Add cilantro and mix.
  • Serve Mexican-style keto fish fillets en papillote on a plate with guacamole on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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