18 Delicious Keto Fish Recipes Healthy

Brimming with flavor and packed with health benefits, these 18 delicious keto fish recipes are your ticket to a lighter, happier you without sacrificing taste. Whether you’re craving a quick weeknight dinner or a fancy weekend feast, our roundup has something for every palate. Dive into these easy-to-make dishes that promise to keep your keto journey exciting and your taste buds delighted. Let’s get cooking!

Garlic Butter Salmon

Garlic butter salmon is the kind of dish that feels fancy but is surprisingly simple to whip up. You’ll love how the rich, buttery flavors meld with the tender salmon for a meal that’s both comforting and elegant.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Butter – 3 tbsp
• Garlic – 3 cloves, minced
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure they get a nice sear.
3. Season both sides of the salmon fillets with salt and black pepper.
4. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Remove the saucepan from heat and stir in the lemon juice for a bright flavor boost.
6. Place the salmon fillets on the prepared baking sheet and brush them generously with the garlic butter mixture.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
8. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Zesty and rich, this garlic butter salmon is perfect with a side of roasted vegetables or over a bed of fluffy rice. The crispy edges and melt-in-your-mouth texture make it a hit every time.

Lemon Herb Cod

Now, let’s dive into making a dish that’s as refreshing as a summer breeze—Lemon Herb Cod. It’s light, flavorful, and oh-so-easy to whip up, perfect for those nights when you want something delicious without the fuss.

Ingredients

• Cod fillets – 2 (6 oz each)
• Lemon – 1, juiced and zested
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your cod cooks evenly and gets that perfect flaky texture.
2. In a small bowl, mix together the lemon juice, lemon zest, olive oil, minced garlic, chopped parsley, salt, and black pepper. Tip: Letting this sit for a few minutes helps the flavors meld together beautifully.
3. Place the cod fillets in a baking dish. Pour the lemon herb mixture over the fillets, making sure they’re fully coated. Tip: For extra flavor, let the cod marinate in the mixture for 10 minutes before baking.
4. Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork. Tip: Avoid overcooking to keep the cod moist and tender.

You’ll love how the lemon herb cod turns out—flaky, moist, and bursting with fresh flavors. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s as nutritious as it is delicious.

Crispy Baked Tilapia

You’re in for a treat with this crispy baked tilapia—it’s simple, delicious, and just the thing for a quick weeknight dinner.

Ingredients

• Tilapia fillets – 4
• Olive oil – 2 tbsp
• Breadcrumbs – 1 cup
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the tilapia fillets dry with paper towels to ensure they crisp up nicely.
3. In a shallow dish, mix together the breadcrumbs, paprika, salt, and black pepper.
4. Brush each tilapia fillet lightly with olive oil on both sides.
5. Dredge the oiled fillets in the breadcrumb mixture, pressing gently to adhere.
6. Place the coated fillets on the prepared baking sheet, leaving space between each.
7. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden brown.
8. For extra crispiness, broil for the last 2 minutes of cooking, watching closely to prevent burning.

Here’s the deal: this tilapia comes out perfectly crispy on the outside, tender on the inside. Serve it with a squeeze of lemon or atop a fresh salad for a light, satisfying meal.

Spicy Tuna Avocado Salad

Craving something fresh yet fiery? This Spicy Tuna Avocado Salad is your go-to for a quick, nutritious meal that packs a punch. Perfect for those days when you want flavor without the fuss.

Ingredients

• Tuna – 1 can (5 oz), drained
• Avocado – 1, diced
• Lime juice – 1 tbsp
• Red pepper flakes – ½ tsp
• Salt – ¼ tsp

Instructions

1. In a medium bowl, flake the drained tuna with a fork.
2. Add the diced avocado to the bowl with the tuna.
3. Drizzle lime juice over the tuna and avocado to prevent browning and add a zesty flavor.
4. Sprinkle red pepper flakes and salt over the mixture for that spicy kick.
5. Gently toss all ingredients together until well combined, being careful not to mash the avocado too much.

Vibrant and velvety, this salad balances the creaminess of avocado with the boldness of spicy tuna. Serve it atop crisp lettuce leaves or with crunchy crackers for an extra texture contrast.

Parmesan Crusted Halibut

Kick off your weeknight dinner with something that feels fancy but is surprisingly simple to make. You’ll love how the crispy parmesan crust pairs perfectly with the tender halibut.

Ingredients

• Halibut fillets – 2 (6 oz each)
• Parmesan cheese – ½ cup, grated
• Panko breadcrumbs – ½ cup
• Butter – 2 tbsp, melted
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the parmesan cheese, panko breadcrumbs, melted butter, lemon juice, salt, and black pepper until well combined.
3. Place the halibut fillets on the prepared baking sheet and press the parmesan mixture evenly on top of each fillet.
4. Bake for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork. Tip: For an extra crispy crust, broil for the last 2 minutes of cooking.
5. Let the fish rest for 2 minutes before serving. Tip: This allows the juices to redistribute, ensuring your halibut is moist and flavorful.

Ready to dig in? The parmesan crust adds a delightful crunch that contrasts beautifully with the flaky, moist halibut underneath. Serve it over a bed of greens or with a side of roasted vegetables for a complete meal that’s sure to impress.

Coconut Shrimp with Spicy Mayo

Unbelievably crispy and bursting with flavor, this coconut shrimp with spicy mayo is your next favorite appetizer. You’ll love the sweet crunch paired with that kick of heat.

Ingredients

• Shrimp – 1 lb
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 1 cup
• Shredded coconut – 1 cup
• Vegetable oil – for frying
• Mayonnaise – ½ cup
• Sriracha – 1 tbsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko and shredded coconut.
3. Dredge each shrimp in flour, shaking off excess. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
4. Dip the floured shrimp into the eggs, then coat thoroughly with the panko-coconut mix. Press gently to adhere.
5. Heat oil in a deep fryer or large pot to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
7. Mix mayonnaise and sriracha in a small bowl for the spicy mayo.

Perfectly crunchy on the outside and tender inside, these shrimp are a dream. Serve them with the spicy mayo for dipping, or get creative by adding them to tacos for a tropical twist.

Blackened Mahi Mahi

You’ve probably heard of blackened fish, but have you tried making Blackened Mahi Mahi at home? It’s simpler than you think and packs a punch of flavor that’ll have you feeling like a pro chef.

Ingredients

• Mahi Mahi fillets – 2 (6 oz each)
• Paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1 tsp
• Butter – 2 tbsp

Instructions

1. Preheat your skillet over medium-high heat until it’s smoking hot, about 5 minutes. This ensures a perfect sear.
2. While the skillet heats, mix paprika, garlic powder, salt, and black pepper in a small bowl. Tip: For extra heat, add a pinch of cayenne pepper.
3. Pat the Mahi Mahi fillets dry with paper towels. This helps the seasoning stick better.
4. Rub the spice mixture evenly over both sides of each fillet.
5. Melt butter in the skillet, then immediately add the fillets. Cook for 3 minutes per side without moving them. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Remove the fillets from the skillet and let them rest for 2 minutes before serving. Tip: The fish should flake easily with a fork when done.

Blackened Mahi Mahi comes out with a crispy, flavorful crust and tender, juicy inside. Serve it over a bed of quinoa or with a side of mango salsa for a tropical twist.

Avocado Stuffed Crab

Feeling like mixing up your seafood game with something creamy and dreamy? You’ve got to try this avocado stuffed crab—it’s a match made in heaven with minimal fuss and maximum flavor.

Ingredients

• Avocado – 1 large
• Crab meat – 1 cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl, leaving a thin layer inside the skin to keep its shape.
3. Mash the avocado with a fork until smooth, then mix in the crab meat, lemon juice, salt, and black pepper.
4. Drizzle olive oil inside the avocado skins to prevent browning.
5. Spoon the avocado-crab mixture back into the avocado skins, packing it lightly.
6. Place the stuffed avocados on a baking sheet and bake for 15 minutes, or until the top is lightly golden.
7. Let them cool for 5 minutes before serving to allow the flavors to meld.

Out of the oven, these stuffed avocados are creamy with a hint of tang from the lemon, and the crab adds a sweet, delicate texture. Serve them on a bed of greens for a light lunch or as an elegant starter at your next dinner party.

Smoked Salmon and Cream Cheese Roll-Ups

Kickstart your appetizer game with these Smoked Salmon and Cream Cheese Roll-Ups. They’re effortless, elegant, and packed with flavor, making them perfect for any gathering or a fancy snack at home.

Ingredients

• Smoked salmon – 8 oz
• Cream cheese – 4 oz
• Fresh dill – 2 tbsp
• Lemon zest – 1 tsp

Instructions

1. Lay the smoked salmon slices flat on a clean surface.
2. In a small bowl, mix the cream cheese, fresh dill, and lemon zest until well combined.
3. Spread a thin layer of the cream cheese mixture evenly over each salmon slice.
4. Carefully roll up each salmon slice tightly from one end to the other. Tip: If the salmon tears, overlap the edges slightly and continue rolling.
5. Place the roll-ups seam side down on a plate. Tip: For easier slicing, chill the roll-ups in the refrigerator for 30 minutes before serving.
6. Using a sharp knife, cut each roll-up into 1-inch pieces. Tip: Wipe the knife clean between cuts for neat slices.

Here’s the deal: these roll-ups are creamy, tangy, and have a delightful smoky flavor. Serve them on a platter with capers and thinly sliced cucumbers for an extra crunch.

Grilled Swordfish with Lemon Butter Sauce

Ready to elevate your grilling game? This grilled swordfish with lemon butter sauce is a showstopper that’s surprisingly simple to make. You’ll love how the rich, buttery sauce complements the meaty fish.

Ingredients

• Swordfish steaks – 2 (about 1 inch thick)
• Butter – 4 tbsp
• Lemon juice – 2 tbsp
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Season the swordfish steaks with salt and black pepper on both sides.
3. Place the swordfish on the grill. Cook for 4-5 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish is grilling, melt the butter in a small saucepan over low heat.
5. Add the minced garlic to the butter and cook for 1 minute, stirring constantly to avoid burning.
6. Remove the saucepan from heat and stir in the lemon juice.
7. Once the swordfish is done, transfer it to plates and drizzle with the lemon butter sauce.

Here’s the deal: the swordfish turns out perfectly flaky with a smoky char, while the lemon butter sauce adds a bright, creamy finish. Try serving it over a bed of arugula for a fresh contrast.

Keto Fish Tacos with Cabbage Slaw

Out of all the keto-friendly dishes out there, these fish tacos with cabbage slaw are a game-changer. You’ll love how simple and satisfying they are, perfect for a quick dinner or a fun weekend meal.

Ingredients

• White fish fillets – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cabbage – 2 cups, shredded
• Lime juice – 2 tbsp
• Avocado – 1, sliced
• Low-carb tortillas – 4

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil.
2. Season the fish fillets with salt and black pepper on both sides.
3. Place the fillets in the skillet and cook for 3-4 minutes on each side, until the fish flakes easily with a fork.
4. While the fish cooks, toss the shredded cabbage with lime juice in a bowl to make the slaw.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble the tacos by placing a piece of fish on each tortilla, topping with cabbage slaw and avocado slices.

Every bite of these tacos offers a crispy, tender contrast with the fresh crunch of slaw. Try serving them with a side of spicy mayo for an extra kick.

Baked Cod with Almond Crust

Feeling like you need a quick, healthy dinner that doesn’t skimp on flavor? This baked cod with almond crust is your answer—simple, delicious, and ready in no time.

Ingredients

• Cod fillets – 4 (6 oz each)
• Almonds – 1 cup, finely chopped
• Olive oil – 2 tbsp
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the cod fillets dry with paper towels to ensure the crust sticks better.
3. In a small bowl, mix the chopped almonds, olive oil, lemon juice, salt, and black pepper until well combined.
4. Press the almond mixture evenly onto the top of each cod fillet, covering as much surface as possible.
5. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork and the almond crust is golden brown.
6. Let the cod rest for 2 minutes before serving to allow the juices to redistribute.

Golden and crispy on the outside, tender and flaky on the inside, this dish pairs wonderfully with a side of roasted vegetables or a fresh salad for a light, satisfying meal.

Seared Ahi Tuna with Wasabi Cream

Got a craving for something light yet packed with flavor? This seared ahi tuna with wasabi cream is your go-to dish for a quick, gourmet meal at home.

Ingredients

• Ahi tuna steak – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Wasabi paste – 1 tsp
• Sour cream – ½ cup

Instructions

1. Pat the ahi tuna steak dry with paper towels to ensure a good sear.
2. Season both sides of the tuna steak with salt and black pepper.
3. Heat olive oil in a skillet over high heat until it shimmers, about 2 minutes.
4. Sear the tuna steak for 1 minute per side for rare, or 2 minutes for medium-rare. Tip: Don’t move the tuna while searing to get a perfect crust.
5. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes.
6. While the tuna rests, mix wasabi paste and sour cream in a small bowl until smooth. Tip: Start with less wasabi and add to taste to control the heat.
7. Slice the tuna against the grain into ½-inch thick pieces. Tip: Use a sharp knife for clean cuts.
8. Serve the sliced tuna with a dollop of wasabi cream on top.

Buttery texture meets a kick of wasabi in this dish. Try serving it over a bed of mixed greens for an extra crunch.

Shrimp and Cauliflower Grits

You’re in for a treat with this Shrimp and Cauliflower Grits recipe—it’s a game-changer for weeknight dinners or lazy weekends. Yep, it’s that good.

Ingredients

• Cauliflower – 1 head
• Butter – 2 tbsp
• Heavy cream – 1/2 cup
• Shrimp – 1 lb
• Garlic – 2 cloves
• Salt – 1 tsp
• Pepper – 1/2 tsp
• Olive oil – 1 tbsp

Instructions

1. Cut the cauliflower into small florets and steam until tender, about 10 minutes.
2. Blend the steamed cauliflower with butter and heavy cream until smooth to make the grits.
3. Season the shrimp with salt and pepper.
4. Heat olive oil in a pan over medium heat and sauté garlic until fragrant, about 30 seconds.
5. Add the shrimp to the pan and cook until pink, about 2 minutes per side.
6. Serve the shrimp over the cauliflower grits.

Light and creamy with a hint of garlic, these cauliflower grits are the perfect base for succulent shrimp. Try topping with a sprinkle of fresh parsley for a pop of color.

Lobster Tail with Garlic Butter

Believe it or not, making restaurant-quality lobster tail at home is easier than you think. You just need a few simple ingredients and about 20 minutes to whip up this luxurious dish.

Ingredients

• Lobster tails – 2 (6-8 oz each)
• Butter – ½ cup
• Garlic – 3 cloves, minced
• Lemon – 1, juiced
• Salt – ½ tsp
• Parsley – 1 tbsp, chopped

Instructions

1. Preheat your oven to 375°F.
2. Using kitchen shears, cut the top shell of each lobster tail down the middle, stopping at the tail fin.
3. Gently pull the meat upwards, resting it on top of the shell.
4. In a small saucepan, melt the butter over medium heat.
5. Add the minced garlic to the butter, cooking for 1 minute until fragrant.
6. Remove the saucepan from heat and stir in the lemon juice and salt.
7. Brush the garlic butter mixture generously over the lobster meat.
8. Place the lobster tails on a baking sheet and bake for 12-15 minutes, or until the meat is opaque.
9. Sprinkle with chopped parsley before serving.

Perfectly cooked lobster tail is tender and juicy, with a rich garlic butter flavor that’s irresistible. Serve it with a side of steamed veggies or over a bed of pasta for a complete meal.

Keto Tuna Melt Stuffed Peppers

Just when you thought keto couldn’t get any cozier, these tuna melt stuffed peppers come along to prove you wrong. Perfect for a quick lunch or a lazy dinner, they’re packed with flavor and totally guilt-free.

Ingredients

• Bell peppers – 4, halved and seeded
• Canned tuna – 2 cups, drained
• Mayonnaise – ½ cup
• Cheddar cheese – 1 cup, shredded
• Salt – ½ tsp.
• Black pepper – ¼ tsp.

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the tuna, mayonnaise, half of the cheddar cheese, salt, and black pepper until well combined. Tip: For extra flavor, add a pinch of garlic powder.
3. Spoon the tuna mixture evenly into the pepper halves, packing it down slightly. Tip: Overfilling can lead to spills, so leave a little room at the top.
4. Sprinkle the remaining cheddar cheese over the top of each stuffed pepper. Tip: For a golden finish, broil for the last 2 minutes of baking.
5. Bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned.

These peppers come out with a satisfying crunch, a creamy center, and a cheesy top that’s irresistible. Try serving them with a side of avocado for a boost of healthy fats.

Pan-Seared Scallops with Bacon

Believe it or not, whipping up a restaurant-quality dish at home is easier than you think, especially when it comes to pan-seared scallops with bacon. You’ll love how the crispy bacon complements the tender, buttery scallops, making it a perfect dish for any occasion.

Ingredients

• Scallops – 1 lb
• Bacon – 4 slices
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 3-4 minutes per side. Remove the bacon and set aside on a paper towel-lined plate.
2. Keep the bacon grease in the skillet. Increase the heat to medium-high and add the scallops. Make sure they’re dry and seasoned with salt and pepper before adding them to the pan.
3. Sear the scallops for 2-3 minutes on one side without moving them to get a golden crust. Flip them and add the butter to the skillet. Spoon the melted butter over the scallops for another 1-2 minutes.
4. Remove the scallops from the skillet and serve immediately with the crispy bacon crumbled on top.

Delight in the contrast of textures between the crispy bacon and the melt-in-your-mouth scallops. The rich, buttery flavor pairs wonderfully with a light salad or over a bed of creamy mashed potatoes for a more hearty meal.

Zucchini Noodles with Clam Sauce

Perfect for those nights when you’re craving something light yet satisfying, zucchini noodles with clam sauce is a dish that’s as easy to make as it is delicious. You’ll love how the fresh flavors come together in just minutes.

Ingredients

• Zucchini – 2 large
• Clams – 1 lb, fresh or canned
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• White wine – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Using a spiralizer, turn the zucchini into noodles. Set aside.
2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add clams to the pan. If using fresh clams, cover the pan and steam for 5-6 minutes until they open. Discard any that don’t open.
4. Pour in white wine and let it simmer for 2 minutes to reduce slightly.
5. Season with salt, black pepper, and red pepper flakes. Stir to combine.
6. Add zucchini noodles to the pan. Toss gently for 2-3 minutes until just tender. Tip: Don’t overcook the zucchini to keep it al dente.
7. Remove from heat and sprinkle with chopped parsley. Tip: Fresh parsley adds a bright color and fresh flavor.
8. Serve immediately. Tip: For an extra touch, garnish with a lemon wedge to add a zesty kick.

The zucchini noodles soak up the savory clam sauce beautifully, offering a tender yet slightly crunchy texture. The hint of spice from the red pepper flakes balances the dish’s richness, making it a perfect summer meal. Try serving it with a side of crusty bread to soak up every last drop of sauce.

Conclusion

Savor the variety and simplicity of these 18 keto fish recipes, perfect for keeping your meals healthy and flavorful. Whether you’re a seasoned keto follower or just starting, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest to spread the keto love. Happy cooking!