This is a great recipe for a variety of different fish anytime of year!
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Ingredients
- 1 pound fresh, wild caught salmon or whitefish or trout!
- 1/4 cup TR Zingy Creamy Tahini
- 2 whole lemons 1 sliced for cooking, 1 wedged for serving
- 1 cup quinoa or rice
- 1/2 cup organic cherry or grape tomatoes
- 1/4 cup feta cheese
- 2 Tbsp kalamata olives you could sub capers for these if you prefer, just be careful not to add to many as they're salty!
- 1 whole diced fresh organic cucumber
- 1/4 cup red onion optional
Ingredients
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Instructions
- Cut fish into portioned filets and place skin down on pan.
- Drizzle a few tablespoons of TR Zingy Creamy Tahini Vinaigrette over he filets and top with lemon slices.
- Broil in the over on a low setting.
- While the fish cooks, prepare rice or quinoa according to instructions.
- Next, slice your cucumbers, tomatoes, and olives into small pieces and set aside until rice/quinoa is done at which point, mix these into the rice.
- Check your fish. You'll know it's ready when it flakes easily with a fork and is no longer pink or translucent in the center.
- Serve fish on a bed of rice/quinoa mixture with an extra side of TR Zingy Creamy Tahini Vinaigrette and a lemon wedge, and enjoy!
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