Cod with Garlic Butter and Farro Tabbouleh

This is yet another fantastic inspiration from Central Market. Farro is an ancient wheat (also known as emmer or spelt) that is an excellent source of complex carbohydrates and offers more than twice the amount of protein and fiber than modern wheat. This wonderful food contains 3.5g of fiber per ½ cup serving. When cooked, farro's texture is chewy and hearty.

Ingredients

1 tablespoon unsalted butter, softened
2 garlic cloves, minced
1 teaspoon chives, minced
1 teaspoon parsley, minced
½ teaspoon fresh lemon zest
1 – 5oz. cod fillet
Olive oil
¼ cup dry white wine
1-2 teaspoons fresh lemon juice, to taste
Salt and pepper, to taste

In a small bowl, combine butter, garlic, chives, parsley, lemon zest, salt, and pepper. In a small skillet, heat olive oil and fry cod fillet until browned on both sides and cooked through. Set fish aside on a platter. Deglaze the pan with the white wine and cook until reduced by half. Remove pan from heat and add butter mixture to hot pan, swirling until melted. Add lemon juice to taste. Pour butter over fillet.


Farro Tabbouleh

Ingredients

1½ cups farro or spelt
4 cups water with a pinch of salt
1 bunch green onions, thinly sliced
½ cup Italian parsley, minced
¼ cup fresh mint, minced
½ cucumber, seeded and chopped
2 Roma tomatoes, seeded and chopped
Juice of 1 lemon or to taste
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Rinse farro. In a saucepan, bring farro, salt, and water to a boil. Cover and simmer over low heat for 30 minutes or to desired texture. Drain excess water from pan. Transfer to a large bowl to cool (in the freezer works great). Stir in remaining ingredients.