I’m so delighted to share my Gluten-Free Sweet and Sour Recipe for Snapper Filets. I’ve made this dish in the background of my life for 30 years, and back in the day, it was something I might choose on a night when friends were coming for dinner, and I didn’t have a lot of time, but I wanted to really wow people. It’s scrumptious with the wonderful textures of the julienned carrots, crispy garlic, and baby corn, and the delicious sauce just takes it over the top. Plus, seasoning the fish with a bit of ginger and coriander gives your finished product a bit of mystery.

The inspiration behind Teri’s Gluten-Free Sweet & Sour Recipe for Snapper Filets.

My Sweet and Sour Snapper is deliciously gluten-free and was inspired by a dish I enjoyed at the restaurant Le Colonial in Chicago long before I was gluten-free. They deep-fried the entire fish, and you’d just pull the fish off the bone, and it was so sumptuous. I wanted to make an at-home version that didn’t require a lot of time and didn’t involve frying an entire fish, and I wanted my version to be more healthful, as well, and as it turns out, it totally stands the test of time.

The sauce is infused with fresh citrus juice and red curry paste, and it is truly an explosion of flavors. What a magical and wonderful glaze to spoon over this beautiful dish! It’s perfection, especially served over a bed of rice. You’ll want to make this dish again and again!

Step-by-step how to make Teri’s Gluten-Free Sweet & Sour Recipe for Snapper Filets.

The ingredients for making this recipe should be relatively easy to find at most grocery stores. However, if you can’t find snapper, you can use grouper or sea bass.

My cookbook offers a Whole30 version, but all along, I’ve longed for a version like this, and recently I perfected it. I’m glad the Whole30 version is in the book, but I’m so delighted to be sharing the original here.

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!

If you make my Gluten-Free Sweet & Sour Snapper, be sure to leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Gluten-Free Sweet and Sour Snapper Filets

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  • Author: Teri Turner
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Seafood
  • Method: Fried
  • Cuisine: American
  • Diet: Gluten Free


This Gluten-Free Sweet & Sour Recipe for Snapper Filets is packed with julienned carrots, crispy garlic, baby corn, and a delicious sauce.


  •   2 cups white rice
  •   3 tablespoons fresh orange juice
  •   3 tablespoons fresh lemon juice
  •   1 tablespoon fresh lime juice
  •   1 tablespoon red curry paste
  •   2 teaspoons arrowroot powder
  •   4 (6-ounce) red snapper or cod filets
  •   2 1/2 teaspoons kosher salt, divided
  •   ½ teaspoon freshly ground black pepper
  •   ½ teaspoon ground coriander
  •   ½ teaspoon ground ginger
  •   3/4 cup of gluten-free flour, we used Bob’s Red Mill Paleo Baking Flour
  •   ¼ cup, plus 2 tablespoons or more  extra-virgin olive oil, divided
  •   6 garlic cloves, thinly sliced
  •   1 (7-ounce) jar of baby corn and the brine, separated
  •   4 cups of julienned carrots
  •   2 tablespoons Bragg’s liquid aminos (can substitute coconut aminos, but better with Bragg’s)
  •   1 tablespoon maple syrup


  1.   Preheat the oven to warm or 200°F.
  2.   Cook the rice according to the package directions. While the rice is cooking make the rest of the dish. Note: Once the rice is cooked, leave the lid on and set aside to keep it warm.
  3.   In a medium bowl, mix together the orange juice, lemon juice, lime juice, and curry paste. In a small bowl, whisk together the arrowroot powder and 1/4 cup of very cold water to create a slurry. Stir it into the citrus mixture and set aside.
  4.   Sprinkle all over the fish 1/2 teaspoon of salt per piece, and the black pepper. Then, sprinkle the coriander and ginger all over the fish. Lastly, coat the fillets with the gluten free flour, flip the filets a couple of times onto the flour to coat completely.
  5.   In a large pan, over medium heat 4 tablespoons of olive oil. When the oil is glimmering, add the fish to the pan. If the fish has skin, place into the pan skin side down. Cook the fish until golden brown for about 4 minutes. Gently flip and continue to cook until cooked through, a total of about 8 minutes. Make sure to only flip the fish once because they are fragile. Once the fish filets are done, place them on a baking sheet and into the oven to keep warm.
  6.   In the same pan, add 2 tablespoons of oil, if needed, and toast the garlic slices until slightly golden, stirring constantly for 1 1/2 to 2 minutes. Remove and set aside.
  7.   Note: Watch the garlic closely because you’ll want to remove them quickly into a bowl as soon as they start to look golden not brown.
  8.   In the same pan, add 2 tablespoons of oil, if needed. Increase heat to medium high and add the corn. Cook, stirring frequently, for about 2 minutes. Then add the carrots  and add the remaining 1 teaspoon salt.  Cook, stirring, until the carrots are soft and cooked, about 4 minutes.
  9.   Still over medium high heat, give the reserved citrus mixture a stir then add it, the corn brine, Bragg’s or coconut aminos, and maple syrup to to the pan. Stir to combine. Bring the sauce to a boil by increasing the temperature then immediately turn off.
  10.   Remove the fish from the oven. The rice should be done at this point.
  11.   Serve the fish over rice and spoon the corn and carrots over the fish, making sure you spoon some sauce as well. Garnish with the garlic chips. Enjoy!


  • Serving Size: 1 filet
  • Calories: 837
  • Sugar: 12.7 g
  • Sodium: 1450.8 mg
  • Fat: 28.1 g
  • Carbohydrates: 77.3 g
  • Protein: 72.8 g
  • Cholesterol: 167.4 mg