Pan seared sea bass over a warm orzo salad with black olives, feta, cucumbers, and cherry tomatoes

For this meal I used:

2- 6 ounce pieces of sea bass

1 cup of orzo pasta

2 1/2 cups chicken broth(optional for flavor)

1/2 cup cherry tomatoes sliced (or one medium tomato diced)

1/2 large cucumber diced

1/4 black olives sliced

1/4 cup low fat feta (or regular but use less to keep fat content down)

1 tablespoon extra virgin olive oil

2 tablespoons adobo (or your favorite house season-or use garlic powder, onion powder, salt, pepper)

First bring 2 1/2 cups of water to a boil and cook orzo as directed. Do not discard chicken broth when draining pasta. Set orzo aside.

In a non stick skillet on medium heat drizzle one tablespoon of olive oil in pan and let it warm.

Season fish on both sides and place into pan, let cook on first side 2-3 minutes until golden color shows. Gently flip fish onto other side and repeat.

Add one ladle of  chicken broth from the orzo pasta to pan and cover immediately. Let fish simmer for 3 minutes. This ensures the fish gets cooked entirely and remains juicy.

Add diced cucumber, tomato, olives and feta to orzo and mix gently. The salt from the olives and feta provides great flavor so a dressing is not needed.( If desired add your favorite salad dressing for more flavor)