NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

2 tsp Extra virgin olive oil

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tsp Ghee

1 tbsp Lemon juice

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small saucepan with 0.5 cup of water.

• 2

  Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 3

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

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the tilapia to the skillet and sear for 3 to 4 minutes per side until the fish is golden and opaque throughout.

• 6

  Remove the fish from the pan and set aside on a plate.

• 7

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 4 to 5 minutes until tender-crisp.

• 8

  Stir in the ghee, lemon juice, and chopped parsley, scraping up any browned bits from the bottom of the pan.

• 9

  Return the tilapia to the pan briefly to coat with the sauce, then serve alongside the fluffy quinoa and asparagus.