NUTRITION

SERVINGS

INGREDIENTS

8 oz Rockfish fillet

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 whole Garlic clove

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the rockfish fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the fish in the pan and sear for 3-4 minutes without moving it until a golden-brown crust forms.

• 4

  Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the fish sears, steam the asparagus spears until tender-crisp and warm the pre-cooked quinoa.

• 6

  In a small bowl, whisk together the lemon juice, minced garlic clove, and finely chopped fresh parsley.

• 7

  Plate the rockfish over the bed of quinoa and asparagus, then drizzle the zesty lemon-garlic mixture over the top before serving.