NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Halibut fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 tbsp Extra virgin olive oil

0.25 tbsp Ghee

0.5 whole Lemon

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the halibut fillet completely dry with paper towels to ensure a golden crust.

• 2

  Season both sides of the fish with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Place the halibut in the pan and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

• 5

  Remove the fish from the pan and set aside; add the asparagus and cherry tomatoes to the same skillet.

• 6

  Sauté the vegetables for 5 minutes until the asparagus is tender-crisp and tomatoes begin to blister.

• 7

  Lower the heat and stir in the ghee and the juice of the half lemon, scraping up any browned bits from the pan.

• 8

  Place the cooked quinoa in a bowl, top with the sautéed vegetables and halibut, then drizzle the lemon-ghee sauce over the top.

• 9

  Garnish with freshly chopped parsley and serve immediately.