Name: Pan-Seared Monkfish with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Monkfish fillet; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Avocado oil; 1 tbsp Ghee; 1 clove Garlic; 1 tbsp Fresh parsley; 1 tbsp Lemon juice; 1 cup Asparagus spears; 0.5 cup Cooked quinoa

Nutrition

Per serving

566 calories

Protein: 42g; 29% of calories
Carbs: 27g; 19% of calories
Fat: 33g; 52% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the monkfish fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
Carefully place the monkfish in the skillet and sear for 5 to 6 minutes without moving it to develop a golden-brown crust.
While the fish sears, steam the asparagus spears for 3 to 4 minutes until they are bright green and crisp-tender.
Flip the monkfish fillets and cook for another 4 to 5 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Reduce the heat to medium-low and add the ghee, minced garlic, and chopped parsley to the skillet.
Tilt the pan and use a spoon to continuously baste the fish with the melting garlic-herb ghee for 1 minute.
Remove the skillet from the heat and squeeze the fresh lemon juice over the fish.
Serve the monkfish immediately over the warm quinoa with the steamed asparagus on the side.

Nutrition

Ingredients

Instructions

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