NUTRITION

SERVINGS

INGREDIENTS

8 oz halibut fillet

1 tbsp avocado oil

2 cups asparagus spears

1 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the halibut fillet completely dry with paper towels 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 the oil is shimmering.

• 3

  Carefully place the halibut in the pan and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms and the fish releases easily from the pan.

• 4

  Flip the fish over and immediately add the trimmed asparagus and cherry tomatoes to the empty spaces in the skillet.

• 5

  Continue cooking for another 3-4 minutes, occasionally tossing the vegetables until the asparagus is crisp-tender and the tomatoes begin to blister.

• 6

  Add the minced garlic and lemon juice to the pan during the final 60 seconds of cooking, spooning the pan juices over the halibut.

• 7

  Remove from heat, garnish with freshly chopped parsley, and serve the fish alongside the blistered vegetables.