4 (4 oz. fillets) snapper
3 Tbsp. canola oil, divided
1 tsp. salt
1 Tbsp. chopped garlic
1/2 onion, sliced
1 bunch baby bok choy, quartered
1 (20 oz. can) pineapple chunks, rinsed & drained (or 1 fresh pineapple, cut into 1/2-inch cubes)
1 lime, juiced
1 Tbsp. black cumin seeds
1 Tbsp. butter
Preheat a medium sauté pan to Medium-High. Brush fish with 1 Tablespoon oil and season with salt and pepper.
Place salmon in hot pan, sear about 5 minutes, flip, and sear other side. Remove from pan and set aside.
In same pan, add remaining oil, garlic, onion and bok choy; sauté 5 minutes. Add pineapple, lime juice and black cumin seeds; cook 3 minutes.
Stir 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