Moroccan Fish Chermoula

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1. 1Step 1: Trim and thinly slice green onions. Trim cucumber and, using a peeler, shave long ribbons of cucumber. Halve grape tomatoes. Mince garlic. Zest lemon, halve, and juice one half. Stem and chop cilantro. Rinse tilapia and pat dry.
2. 2Step 2: Heat a medium pan and 2 tsp. olive oil over medium-high heat. Season fish on both sides with a pinch of salt and pepper. Add fish to pan and cook 4-5 minutes on each side, until fish is firm, a golden brown crust forms, and fish reaches a minimum internal temperature of 145 degrees.
3. 3Step 3: Whisk together lemon juice, half the honey, 2 Tbsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl.
4. 4Step 4: Combine tomato paste, garlic, half the green onion, chermoula seasoning blend, remaining honey, cilantro, 1 Tbsp. olive oil, and a pinch of salt and pepper in a small bowl.
5. 5Step 5: Add lemon zest (reserving some for garnish), tomatoes, and cucumber to bowl with dressing. Mix until vegetables are coated. Season with a pinch of salt and pepper.
6. 6Step 6: Place a piece of fish in the middle of the plate. Spoon chermoula sauce over fish. Lay dressed salad next to fish and garnish with remaining lemon zest and green onion.