NUTRITION

SERVINGS

INGREDIENTS

8 oz Lionfish fillets

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the lionfish fillets completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

• 3

  Remove the asparagus from the pan and set aside; add the remaining olive oil to the same skillet.

• 4

  Place the lionfish fillets in the skillet and sear for 2-3 minutes per side until the edges are golden brown and the fish flakes easily with a fork.

• 5

  While the fish cooks, whisk together the lemon juice, lemon zest, minced garlic, and finely chopped fresh parsley in a small bowl.

• 6

  Warm the cooked quinoa and divide it between plates, topping with the seared lionfish and a side of asparagus.

• 7

  Drizzle the fresh lemon-herb sauce over the fish fillets and serve immediately.