Farro
Cook time: 10 minutes
Prep time: 15 min.
2 handfuls of baby spinach or arugula
1/2c. thinly sliced cucumber, halved
1/2c. baby tomatoes, halved
4 scallions sliced
1/2c. chopped asparagus
1/2 red pepper diced small
1 cup of farro
2 c. of salted water
Directions:
In a medium saucepan add 2 cups of water and 1 cup of farro.
add a pinch of salt for the water then bring to a good boil.
turn off the heat and allow the farro to sit for 15-20 minutes.
drain the farro and pour into a mixing bowl, cover then allow to cool.
I added some asparagus chopped up and basted in olive oil with a little water until just tender.
meanwhile cut up veggies.
These are the veggies I used but you can be very versatile with the veggies you choose.
add all of the veggies to the cold farro.
stir and incorporate all the ingredients.
Dressing
1/4c. of olive oil
1/2 juice of 1 lemon
1 tsp. Dijon mustard
pinch of salt & pepper
2 tbsp. honey
chopped parsley
whisk really well, incorporate the dressing into the salad with 2 handfuls of baby spinach.
*refrigerate or serve at room temperature.
Butter basted Red Snapper
It's 2-4 lbs. of Red Snapper depending on how many people you are serving. 1 pound per person.
Red Snapper is one of the nicest fish I have ever tasted it is light yet hearty like chicken and also very flaky. Although like any fish these days it can be a little on the pricey side.
I get my fish local at https://frenchysstonecrab.com/
For those who don't like the smell of fish in their house, this is not a stinky fish. I have found other fishes like cod and haddock leave a day of fish smell behind. Although, they do make great beer battered fish or fish dip which is a Floridian Fav!
Fish
Cook time:
2-4 lbs. of snapper
Prep Time: 10 min.
Ingredients:
1/2 tsp. salt, 2-3 rounds of cracked pepper
1/2 tsp. chili lime seasoning
fresh cilantro
1/2tsp. garlic salt
sprinkling of dried parsley
1/2 fresh squeezed lemon
Directions:
Mix the dry seasonings together then sprinkle over both sides of the fish including the edges.
I basted my fish in a hot cast iron pan with olive oil & knob of butter with a crushed garlic and fresh cilantro stalks.
I seared the fish on the one side then basted in the herb & garlic, lemon juice and butter on medium heat.
Popped into a 350 degree oven and baked until tender and cooked, just until just tender. Internal temp should be between 125-137 degrees), depending on how you like your fish done. It certainly didn't take long at all.
I served my beautiful fish on a bed of greens and Farro salad with some quick pickled peppers, sliced jalapeño and red onions over top of the fish.
The vinegar really helped cut through the richness of the fish and the butter.
Hearty, healthy and a great summer dish!
*Quick pickle recipe below.
Quick pickle
1c. rice wine vinegar
4-5 sliced of jalapeño peppers
1/4c. white sugar (you can make this recipe how sweet you want)
1/2 sliced red onion
half sliced red and green pepper
julienned or shredded carrots
Directions:
On a stove top add vinegar to a small pan on medium heat.
Add the veggies and bring to a good simmer, until the sugar dissolves.
pour into a dish and refrigerate until cool, pour in a pickling or jam jar.
Serve last over the snapper just before serving!
Easy Peasy!!
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