NUTRITION

SERVINGS

INGREDIENTS

8 oz Basa fillets

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 whole Lemon

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried parsley

PREPARATION

• 1

  Pat the basa fillets completely dry with a paper towel and season both sides evenly with garlic powder, sea salt, black pepper, and dried parsley.

• 2

  Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Carefully place the basa fillets in the pan and sear for 3 to 4 minutes per side, undisturbed, until a golden crust forms and the fish flakes easily with a fork.

• 4

  While the fish is searing, steam the trimmed asparagus spears for 4 to 5 minutes until they are vibrant green and tender-crisp.

• 5

  Arrange the warm cooked quinoa on a plate, top with the golden pan-seared basa, and place the steamed asparagus alongside.

• 6

  Finish the dish by squeezing the fresh lemon juice over the fish and vegetables for a bright, citrusy pop of flavor.