NUTRITION

SERVINGS

INGREDIENTS

8 oz Swai fillets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

4 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus spears

1 cup cauliflower rice

PREPARATION

• 1

  Pat the swai fillets dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and lemon zest until smooth.

• 3

  Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.

• 4

  Add the asparagus to the skillet and sauté for 3-4 minutes until vibrant green and tender-crisp, then remove and set aside.

• 5

  Add the remaining 1 tablespoon of olive oil to the same skillet and sear the swai fillets for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

• 6

  While the fish cooks, steam or sauté the cauliflower rice in a separate pan until tender and heated through.

• 7

  Plate the fish over the cauliflower rice with the sautéed asparagus on the side, then drizzle the lemon-dill sauce over the fillets.