NUTRITION

SERVINGS

INGREDIENTS

9 oz Basa fillets

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your grill or a heavy-bottomed grill pan to medium-high heat.

• 2

  Pat the basa fillets dry with paper towels to ensure a good sear.

• 3

  In a small bowl, whisk together the smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Brush the fish fillets with 0.5 tbsp of olive oil and coat both sides evenly with the spice mixture.

• 5

  Place the fish on the grill and cook for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.

• 6

  Toss the asparagus spears with the remaining 0.5 tbsp of olive oil and grill for 4-5 minutes until tender-crisp and lightly charred.

• 7

  In a small ramekin, combine the lemon juice and finely chopped fresh parsley to create the sauce.

• 8

  Plate the grilled basa over the warm cooked quinoa with the asparagus on the side, then drizzle the lemon-herb sauce over the fish just before serving.