Nutrisystem inspires me to cook healthier not just for me, but for my family too. While I watch my portions carefully, I choose healthier ingredients as well and foods that are good for me. I am never going to my overeating self again!

I enjoy planning my meals a few days in advance and thinking of scrumptious recipes that my husband and kids would like too. Today I went shopping and bought some fresh never frozen steelhead trout filets. I usually buy wild salmon, but they didn’t have any today, so trout it was.

The recipe I made today is very simple and can be easily modified. Any type of fish can be pan sautéed like this and served with whatever you like – potatoes, couscous, salad, veggies, or rice of every color. I would’ve gone with brown rice, but my kids are not big fans, so I cooked white and ate very little myself.

Ingredients:

• 1-2 pounds of salmon or steelhead trout filets
• Seasoning of choice
• Salt and pepper
• ½ of lemon
• Organic coconut oil
• Organic asparagus
• Organic rice of choice
• Organic butter for cooking asparagus

Before I start on my fish, I put rice for cooking.

One cup of uncooked rice requires about 1 ¾ of water with some salt and makes about 3 cups of cooked rice.

Once the water starts boiling, I add washed rice, half a spoon of coconut oil, close the lid, and simmer without stirring until almost all the water evaporates, for 10-15 minutes.

Then I turn it off and let rice sit in the pot until I am ready to serve. Before serving I fluff them with a fork and put on the plate.

After carefully rinsing the trout filets, I pat them dry with a paper towel. I squeeze some lemon juice on the fish and put seasoning. I use a mix of Greek and Lithuanian seasoning, but salt and pepper would be just fine too.

Next place your filets in a frying pan and start cooking on medium to low heat. I always add a little bit of coconut oil, but it is not necessary.

Let fish cook on one side for a few minutes, and then turn it on the other. Keep in mind that the pan tends to bubble and splash, so use a lid.

While your fish is cooking, wash your asparagus and trim the bottom of stems. Place them in another pan, add some butter or olive oil, season, and let them cook until vibrant green and tender, but not floppy. Thin asparagus will need just 5 minutes of cooking, but thick stems could use 10. Don’t forget to turn them as you are cooking. At the end splash some lemon juice over the asparagus pan.

This is really it. It takes me about 30 minutes and I like my fish fully cooked unless it’s in a sushi. If you like your fish cooked less, make sure you don’t sauté it for longer than maybe 5 minutes on each side. Arrange your trout filet, rice, and asparagus on a plate and enjoy!