Rockfish with beets and farro

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Seared Rockfish with Lime-Marinated Beets Cracked Farro Ingredients: Rockfish Farro Beets Lime Radishes (For best results, read recipe fully before beginning.) 1) Cook the beets and farro: - Wash the beets. Trim a thin silce from the top and bottom (to remove the long thin root and the rough top). Peel and discard the skin. Small dice the beets (approximately 1/4�-cubes). Transfer diced beets to a small sauce pan and cover with water. Season with salt and bring to a boil. Cook until beets are tender when pierced with a knife, about 15 minutes. - While beets cook, put farro in another sauce pan. Cover with water, season with salt, and bring to the simmer. Cook until tender, 16 to 18 minutes. 2) Prepare the remaining ingredients: - Quarter the lime. - Thinly slice the radishes. - Season the fish with salt. Lay on a paper towel lined plate at room temperature. 3) Season the cooked beets and farro: - Drain cooked farro thoroughly, season with olive oil, salt, pepper, and the juice of 2 lime wedges. - Drain cooked beets thoroughly and transfer to a small mixing bowl. Add the juice of 2 lime wedges and season with salt and pepper. 4) Cook the fish and finish your dish: - Heat 2 teaspoons olive oil in large saute pan over medium-high. Add fish, dry side down, and cook until lightly browned and opaque at edges, about 3 minutes. Carefully flip fish and continue cooking until cooked through, about 2 minutes more. - To the cooked farro, add the sliced radishes and stir to combine. - Divide the farro between 2 dishes. Top with marinated beets then with seared fish. Enjoy!


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