This recipe is courtesy of Forest Executive Chef Nick Janutol:
1T pomegranate seeds
1T pumpkin seeds
1t sunflower seeds
1T red wine pickling liquid
1T extra virgin olive oil
Butterfly the Bronzino, removing all the bones, salt and reserve. Combine quinoa and water in an appropriate sauce pot and bring to a boil. Once boiling, cover and let stand for 20 minutes. When the quinoa is tender, add the remaining ingredients and season with salt. Reserve the seasoned quinoa and seeds for plating. Heat a cast iron skillet to medium high heat. Once the pan is hot, add the Bronzino and sear on both sides. Finish in the oven if necessary. Once the fish is cooked plate covering with the reserved quinoa and seeds. Enjoy.
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