Keto Crispy Walleye Cauliflower Bowls

Are you looking for an easy Keto dinner recipe that is full of protein and fiber? Look no further than this Keto Crispy Walleye Cauliflower Bowl recipe. Fresh skin-on walleye is seasoned with kosher salt only and seared until super crispy on the outside. A delicious sauce made from cherry tomatoes, garlic, and fresh asparagus is simmered until the tomatoes have just burst. A sprinkling of fish sauce in the tomato sauce makes it taste fantastic (full of umami flavors) and pairs so well with the fish. Once all the ingredients are cooked, the crispy fish is layered on top of hot cauliflower rice with a spoonful of the tomato sauce.

Can I substitute the fish sauce?

Fish sauce is fantastic, but if you do not want to use it, feel free to use salt to season the tomato sauce.

Can I use other types of fish?

Yes, feel free to use any other type of white fish similar in macros to walleye.

How do you get fish crispy?

Make sure you place your pan over high heat until the pan is screaming hot. Add in the oil, swirl the pan and then add the fish. Once the fish is added, turn the heat down to medium and allow it to cook for several minutes until the fish is crispy and browned (it is usually longer than you expect).

Net Carbs

3.7 g
Fiber

1.8 g
Total Carbs

5.7 g
Protein

23 g
Fats

18.1 g

277 cals

Quantity

Serving Size

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Pollock (pollack), Alaska or walleye, cooked from frozen

6 fillet - each 2 3/4 ounce raw
Salt

1.5 teaspoon
Extra virgin olive oil

5 tablespoon
White onion

0.5 small
Garlic

2 clove
Tomato raw (includes cherry, grape, roma)

1.5 cup
Asparagus, raw

8 large - spear - 7 1/4" to 8 1/2" long
Fish sauce (nam pla or nuoc mam)

1 tablespoon
Salt

1.5 teaspoon

Step 1

Dry the walleye fillets between pieces of paper towels until thoroughly dried. The fish can be stored like this in the fridge until ready to cook, but do not season with salt ahead of time. Once you are prepared to cook the fish, season it with the salt on both sides.
Step 2

Preheat a large nonstick skillet over high heat until very hot. Add in 2 tbsp olive oil and swirl the pan to coat. Add the salted fish skin side down and cook for 30-45 seconds or so on high heat. Turn the heat down to medium/medium-high and allow the fish to cook for several minutes; still, skin side down until very crispy, about 3-4 minutes.
Step 3

Flip and cook for another 3-4 minutes. This may sound like we’re overcooking the fish, but it will not ruin the fish. You possibly will need to repeat this process with the remaining fillets.
Step 4

Slice the tomatoes in half and trim the tough ends of the asparagus. Then cut the asparagus into 2” pieces. Slice the garlic. Set this all aside for the sauce. Heat another pan until hot and add 1 tbsp olive oil. Add the sliced onion and garlic and cook until translucent.
Step 5

Add the halved cherry tomatoes. Cook on medium heat for 30-60 seconds.
Step 6

A\dd in the asparagus. Bring the mixture to a simmer and cook until the tomatoes have burst and released their juices. Add in 1 tbsp fish sauce. Taste the sauce, adding more salt if desired. Place the cauliflower rice into the bowls and top with the crispy fish and a spoonful of tomato sauce. Serve immediately.