4(4 oz. fillets) snapper,
3Tbsp.canola oil, divided,
*salt and pepper,
1bunch baby bok choy, quartered,
1(20 oz. can) pineapple chunks, rinsed & drained (or 1 fresh pineapple, cut into 1/2-inch cubes),
1Tbsp.black cumin seeds,
1Preheat a medium sauté pan to Medium-High. Brush fish with 1 Tablespoon oil and season with salt and pepper.
2Place salmon in hot pan, sear about 5 minutes, flip, and sear other side. Remove from pan and set aside.
3In same pan, add remaining oil, garlic, onion and bok choy; sauté 5 minutes. Add pineapple, lime juice and black cumin seeds; cook 3 minutes.
4Stir in butter until melted. Serve on top of fish.
Calories: 260, Total Fat: 11g, Saturated Fat: 2g, Sodium: 240mg, Carbohydrates: 26g, Dietary Fiber: 4g, Protein: 19g