NUTRITION

SERVINGS

INGREDIENTS

7 oz Halibut fillet

0.75 tbsp Olive oil

0.5 tbsp Ghee

1 cup Asparagus

0.25 cup Quinoa, cooked

1 tbsp Lemon juice

1 tbsp Fresh dill

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat the oven to 400°F and toss the asparagus with 0.25 tbsp of olive oil and a pinch of salt on a baking sheet; roast for 10-12 minutes until tender-crisp.

• 2

  Pat the halibut fillet dry with paper towels and season both sides evenly with sea salt and black pepper.

• 3

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat until shimmering.

• 4

  Place the halibut in the pan and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until opaque.

• 5

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

• 6

  In the same pan, reduce heat to medium and add the ghee, minced shallot, and minced garlic, sautéing for 1 minute until fragrant.

• 7

  Whisk in the lemon juice and fresh dill, scraping the bottom of the pan to incorporate all the flavor into the sauce.

• 8

  Plate the halibut over the warm quinoa and roasted asparagus, then drizzle the velvety sauce over the fish before serving.