NUTRITION

SERVINGS

INGREDIENTS

6 oz Swordfish steak

1 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

10 spears Asparagus

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper, then roast on a sheet pan for 10-12 minutes until tender-crisp.

• 2

  Pat the swordfish steak dry with paper towels to ensure a good sear, then season both sides with sea salt and black pepper.

• 3

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the swordfish in the pan and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F and the exterior is beautifully browned.

• 5

  Remove the fish from the pan and set aside to rest on a plate.

• 6

  Reduce the heat to medium-low and add the ghee and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice, lemon zest, and chopped fresh parsley, scraping up any browned bits from the bottom of the pan.

• 8

  Plate the roasted asparagus, top with the swordfish steak, and drizzle the warm lemon-herb sauce over the top before serving.