NUTRITION

SERVINGS

INGREDIENTS

8 oz Lionfish fillets

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.25 cup Cooked quinoa

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 the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Carefully place the fillets in the hot pan and sear for 3 to 4 minutes until a golden-brown crust forms, then flip the fish.

• 4

  Add the trimmed asparagus to the pan alongside the fish and cook for another 3 minutes until the fish is opaque and the asparagus is tender-crisp.

• 5

  Remove the fish and asparagus from the pan and transfer them to a serving plate to rest.

• 6

  Lower the heat to medium and add the ghee and minced garlic to the skillet, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice and chopped parsley, scraping the bottom of the pan to incorporate any flavorful browned bits.

• 8

  Spoon the warm lemon-herb sauce over the seared lionfish and serve immediately over the fluffy cooked quinoa.