NUTRITION

SERVINGS

INGREDIENTS

8 oz Red snapper fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Ghee

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the snapper fillets dry with a paper towel and season both sides evenly with the 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

  Place the snapper fillets in the pan and sear for 3-4 minutes without moving them to develop a golden, crispy crust.

• 4

  Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque throughout and flakes easily with a fork.

• 5

  While the fish is finishing, steam or lightly sauté the asparagus spears in a separate pan until they are bright green and tender-crisp.

• 6

  In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, fresh lemon juice, and chopped parsley for 1 minute.

• 7

  Place the warm cooked quinoa on a plate, top with the snapper and asparagus, and drizzle the lemon-herb sauce over the fish before serving.