Yield: 2 portions

Ingredients:
(2) 8-ounce snapper filets
12 asparagus tips
6 ounces buckwheat noodels (soba)
½ ripe pineapple (cleaned and cut into cubes)
3 carrots (peeled and cut into cubes)
1 Tablespoon chopped cilantro
cracked black pepper to taste

Method:

1. Sauces: Juice carrots and pineapples. Pour both juices together in a saucepan and bring to a boil. Turn down to a simmer and reduce juice by ¾ or until it is thick enough to coat the back of a spoon (nape.)
2. Snapper: Sear and caramelize the outside of snapper in the nonstick pan. (Caramelizing is the process when you sear a meat or fish until it is golden brown on the outside. This method ensures a beautiful crust while sealing in the natural juices.) Bake snapper in the oven at 350 degrees for 5 to 10 minutes (depending upon the thickness of the snapper) or until just under done (the key to moist fish.)
3. To Plate: Add cilantro and fresh cracked black pepper to sauce and pour on plate. Arrange the steamed asparagus around the plate. Place cooked noodles in the center and then top with the fish filet. Now for the most important element of the lesson, relax and enjoy.

Nutritional Value Per Portion —
Calories: 419 Protein: 51.5g Carbohydrates: 46.2g Fat: 3.9g