Red Snapper with quinoa pilaf and zucchini

1 pound of red snapper, skin on
1 lemon
olive oil
s&p
3 zucchini, sliced
grape tomatoes, cut in half
1 cup quinoa
6 baby carrots minced
2 onions minced (1 onion for snapper, 1 for quinoa)
1 clove of garlic sliced
2 cups chicken or vegetable broth

First saute the zucchini with some olive oil, the garlic salt and pepper. Turn heat to low and set aside. In a medium pot on high heat add minced carrots and onions. Saute until carrots and onions soften. Add 1 cup of quinoa and stir for a minute or so to get toasted. Add the broth and bring to a boil. Turn to low and simmer with lid on for 15-20 minutes or until liquid absorbed.

In a grill pan or large saute pan on high heat add some olive oil. Season the red snapper wtih salt and pepper. Place skin side down first. Give pan a quick shake so the skin doesn't stick. Squeeze some lemon on top. Cook about 4-5 minutes and carefully turn over. Squeeze some more lemon and toss tomatoes and onions in pan. Cook another 4-5 minutes or until fish no longer translucent on medium heat. If you have some white wine around the house pour a little in the pan to remove the brown bits and makes a little sauce. Otherwise squeeze some more lemon.