NUTRITION

SERVINGS

INGREDIENTS

8 oz Swordfish steak

1 tsp Olive oil

1 tbsp Ghee

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 cup Asparagus

PREPARATION

• 1

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

• 2

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

• 3

  Place the swordfish in the skillet and sear for 4 to 5 minutes on the first side until a golden-brown crust forms.

• 4

  Flip the steak and cook for another 3 to 4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.

• 5

  While the fish cooks, steam the asparagus for 4 to 5 minutes until tender yet still vibrant green.

• 6

  Remove the swordfish from the pan and set aside; reduce heat to medium and add the ghee and minced garlic to the same skillet.

• 7

  Sauté the garlic for 1 minute until fragrant, then whisk in the lemon juice and fresh dill to create the sauce.

• 8

  Plate the swordfish alongside the asparagus and pour the warm lemon-dill sauce over the fish before serving.