Panned Barramundi Fillet

4 each Barramundi fillet (6 to 8 ounce portions)
3 tbsp Vegetable oil
To taste Salt & pepper
1 bunch Parsley (course chopped, stems discarded)
2 tbsp Fresh Mint (chopped)
1 medium Onion (small dice)
6 each Plum tomatoes (seeds removed & diced)
1 cup Quinoa (cooked)
6 tsp Fresh Lemon juice
6 tsp Olive oil
To taste Salt & pepper
4 ounces Red beet juice
1 tbsp Honey
To taste Salt
1tsp Soy lecithin

Red Beet Foam:  Place all ingredients in a baine-marie and beet with a immersion blender until light and fluffy.

Panned Cobia Fillet: Salt and pepper the flesh side of the cobia fillet.  Salt the skin side of the fillet.  In a hot sauté pan pour the oil and place the skin side into the pan.  Reduce the heat and cook until skin is amber in color.Turn barramundi fillet onto the flesh side and cook in until the desired doneness.

Quinoa tabbouleh:  Combine all the remaining ingredients and adjust the salt and pepper to taste.  Serve at room temperature.