NUTRITION

SERVINGS

INGREDIENTS

8 oz Halibut fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

0.5 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the halibut fillet dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add the asparagus and cherry tomatoes, sautéing for 4-5 minutes until the asparagus is tender-crisp and tomatoes begin to blister. Remove vegetables from the pan and set aside.

• 3

  In the same skillet, add the remaining 0.5 tbsp of olive oil and the ghee. Once the ghee is shimmering, place the halibut in the pan.

• 4

  Sear the halibut for 3-4 minutes per side without moving it, until a golden-brown crust forms and the fish flakes easily with a fork.

• 5

  During the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, spooning the liquid over the fish to baste it.

• 6

  Place the warm cooked quinoa on a plate, top with the pan-seared halibut, and arrange the sautéed vegetables on the side.

• 7

  Drizzle any remaining lemon-garlic sauce from the pan over the fish and garnish with fresh chopped parsley.