NUTRITION

SERVINGS

INGREDIENTS

8 oz Halibut fillet

1 tbsp Ghee

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Lemon juice

1 tbsp Fresh dill

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the halibut in the pan and sear for 4-5 minutes without moving it to develop a golden crust.

• 4

  Carefully flip the fish and cook for another 3-4 minutes until opaque and flaky.

• 5

  While the fish cooks, steam or lightly sauté the asparagus in a separate pan with a splash of water until bright green and snap-crisp.

• 6

  In a small bowl, whisk together the lemon juice, chopped fresh dill, and extra virgin olive oil to create the sauce.

• 7

  Warm the pre-cooked quinoa and place it on a plate, topping it with the roasted asparagus and the seared halibut.

• 8

  Drizzle the lemon-dill sauce over the fish and serve immediately.