NUTRITION

SERVINGS

INGREDIENTS

8 oz Red snapper fillet

0.25 cup Dry quinoa

1 tbsp Ghee

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 2

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

• 3

  Heat 0.5 tablespoon of ghee in a large non-stick skillet over medium-high heat and sear the snapper for 3 to 4 minutes per side until the skin is golden and crisp.

• 4

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are tender but still retain a vibrant green snap.

• 5

  In a small saucepan, melt the remaining ghee over low heat and whisk in the minced garlic, lemon juice, lemon zest, and chopped parsley for 1 minute.

• 6

  Divide the quinoa and asparagus between plates, top with the snapper fillets, and drizzle the warm lemon-herb sauce over the fish before serving.