NUTRITION

SERVINGS

INGREDIENTS

5 oz Mackerel fillets

0 tsp Olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  Rinse the quinoa and cook according to package instructions if not already prepared; set aside.

• 2

  Trim the woody ends of the asparagus and steam until tender-crisp, approximately 4-5 minutes.

• 3

  Pat the mackerel fillets thoroughly dry with a paper towel and season both sides with sea salt and black pepper.

• 4

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

• 5

  Place the mackerel skin-side down in the pan and sear for 3-4 minutes until the skin is golden and very crispy.

• 6

  Carefully flip the fillets and cook for another 1-2 minutes until the flesh is opaque and just cooked through.

• 7

  In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, and chopped dill.

• 8

  Plate the mackerel over a bed of quinoa and steamed asparagus, then spoon the lemon-herb sauce over the fish before serving.