NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 clove Garlic

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Pat the tilapia fillets completely 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 skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Carefully place the fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish is opaque throughout.

• 4

  Transfer the cooked tilapia to a plate and lower the skillet heat to medium.

• 5

  Add the ghee and minced garlic to the pan, sautéing for 30 seconds until the garlic is fragrant and lightly softened.

• 6

  Whisk in the fresh lemon juice and chopped parsley, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.

• 7

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

• 8

  Serve the tilapia over the quinoa with a side of asparagus, drizzling the warm lemon-herb sauce generously over the fish.