Chilean sea bass fillets (one per person)

2 tomatos

1 quarter red onion

Thawed asparagus tips or broccoli florets

Thawed frozen butternut squash pieces


3 tablespoons olive oil

2 tablespoons balsamic  

1 tablespoon honey

Salt & Pepper




Cut tomatoes into eighths

Finely slice red onion

Place in a mixing bowl and set aside

Mix olive oil, balsamic, honey salt and pepper in a small bowl and mix some of this dressing in with vegetables

Bring a large fry pan coated with a small amount of olive oil to high heat

Place fish fillets in pan and cook 2-3 minutes, then turn, reduce heat to medium, and cook another 5-6 minutes. Salt lightly before turning and when done

As fish are finishing place vegetable salad on plates

Place fish on top of salad

Drizzle a little more dressing, add thawed butternut squash and cilantro as garnish