Name: Pan-Seared Red Snapper with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Red snapper fillet; 0.25 cup Dry quinoa; 0.5 cup Water; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Red Snapper with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Red Snapper with Lemon-Herb Sauce

Pan-seared red snapper fillets served over fluffy quinoa and snappy roasted asparagus, finished with a bright and velvety lemon-herb butter sauce.

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NUTRITION

Protein

57.7g

Fat

20.9g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Red snapper fillet

0.25 cup Dry quinoa

0.5 cup Water

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rinse the quinoa and simmer in the water for 15 minutes until the liquid is absorbed and the grains are fluffy.
2
Trim the woody ends of the asparagus and roast at 400°F for 10 minutes until tender and slightly charred.
3
Pat the snapper fillets dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a large skillet over medium-high heat until shimmering.
5
Place the snapper skin-side down in the pan and sear for 4 minutes, then flip and cook for an additional 2 minutes.
6
Remove the fish from the pan and melt the ghee in the same skillet over medium heat.
7
Add the minced garlic to the ghee for 30 seconds, then whisk in the lemon juice, zest, and chopped parsley.
8
Plate the quinoa and asparagus, top with the seared snapper, and drizzle the warm lemon-herb sauce over the fish.