Zesty Mediterranean Branzino with Herb-Loaded Quinoa

Ingredients

• 2 (6-ounce) branzino fillets
• 1 cup cooked quinoa
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup English cucumber, diced
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 2 tbsp Salted Perfection South Beach Select Blend

Instructions

1. Dry those fillets completely. Moisture is the enemy of a good sear.
2. Season the fish with 1 tablespoon of Salted Perfection South Beach Select Blend. Get it all over.
3. Heat the olive oil in a non-stick skillet over medium-high heat.
4. Lay the fish in the pan. Press it down for 30 seconds to keep it flat.
5. Cook for 3 minutes. Flip it over once the skin is golden.
6. Cook for 2 more minutes. Keep it light and flaky.
7. Mix the quinoa, herbs, tomatoes, and cucumber in a bowl.
8. Add the lemon juice and the rest of the Salted Perfection South Beach Select Blend.
9. Plate that fish right on top of the herb salad.
10. DUNZO!