NUTRITION

SERVINGS

INGREDIENTS

6 oz halibut fillet

1 tbsp ghee

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the halibut fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Carefully place the halibut in the hot skillet and sear for 3-4 minutes without moving it, until a deep golden-brown crust forms.

• 4

  Flip the fish gently and add the asparagus spears to the open spaces in the pan.

• 5

  Squeeze the juice of the half lemon over the fish and asparagus, then cover the pan with a lid for 2-3 minutes to steam the vegetables.

• 6

  Remove the lid once the halibut is opaque and flakes easily with a fork and the asparagus is bright green.

• 7

  Plate the halibut and asparagus over a bed of warm cooked quinoa and drizzle any remaining pan juices over the top.