In a large non-stick skillet, heat 1 1/2 tsp oil over medium high. Pat fish dry and season with salt/pepper. Sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through.
Star cucumber, dill, feta, 1 tsp oil, lemon juice in to quinoa.
Originally Submitted
2/10/2014
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