NUTRITION

SERVINGS

INGREDIENTS

8 oz Ono fillet

1 tbsp Avocado oil

1 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

  Pat the ono fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the ono in the pan and sear for 3-4 minutes per side until a golden-brown crust forms and the fish is opaque throughout.

• 4

  While the fish cooks, trim the woody ends off the asparagus and steam or lightly sauté them in a separate pan until crisp-tender.

• 5

  Remove the fish from the skillet and set aside to rest on a plate.

• 6

  Reduce the skillet heat to low and add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice, fresh parsley, and fresh dill to create a light emulsion.

• 8

  Plate the ono alongside the asparagus and drizzle the warm lemon-herb sauce over the fish before serving.