NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the tilapia fillets in the skillet and sear for 3 to 4 minutes per side until the edges are golden brown and the fish flakes easily with a fork.

• 4

  Remove the fish from the skillet and set aside on a plate; lower the heat to medium.

• 5

  In the same skillet, add the ghee and minced garlic, sautéing for about 30 seconds until the garlic is fragrant but not browned.

• 6

  Stir in the lemon juice and finely chopped fresh parsley, whisking for 1 minute to emulsify the sauce.

• 7

  Steam or roast the asparagus spears until tender-crisp and warm the pre-cooked quinoa.

• 8

  Serve the tilapia over a bed of quinoa and asparagus, spooning the warm lemon-herb sauce over the fish immediately.