Happy New Year Everyone!
For awhile I had been cooking fish for husband and i on a regular basis and somehow had fallen out of habit – so back to fish we go. this was really good. the original recipe called for snap peas which i didn’t have so i substituted green beans. I used a salmon filet for husband and tilapia for me.
Asian Farro Medley with Fish
adapted from skinnytaste
1 tbsp honey
1 1/2 lemons, juice of
1/2 tsp garlic powder
3 tbsp soy sauce, reduced sodium
2 filets of fish
1 cup pearled farro
1 tbsp oyster sauce
1 clove crushed garlic
1 tbsp sambal chili paste
1 tbsp fresh ginger, finely minced
1 cup green beans
1/2 cup sliced scallions, divided
Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl. Add fish to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.
To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.
While the farro is draining, in a large non-stick skillet, add the remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste. Add ginger, green beans, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.
Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove fish from marinade but do not discard, cook fish 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with fish and remaining scallions.