Chilean sea bass fillets (one per person)

2 tomatos

1 quarter red onion

Thawed asparagus tips or broccoli florets

Thawed frozen butternut squash pieces

Cilantro

3 tablespoons olive oil

2 tablespoons balsamic  

1 tablespoon honey

Salt & Pepper

 

Preparation

 

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

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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