This Mediterranean-inspired Seared Fish with Zucchini Farro and Tomato Tapenade makes a delicious and hearty late summer meal on the table in 30 minutes.
- 10½ oz wild Alaskan pollock fillets (or your favorite mild white fish)
- ½ cup semi-pearled farro
- 4 oz grape or cherry tomatoes, halved
- 1 oz pitted Niçoise olives, roughly chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional, I left out)
- 1/2 tsp oregano
- 2 tbsp red wine vinegar, divided
- 2 tbsp extra virgin olive oil + more for cooking
- ¼ cup rice flour (or flour of choice)
- Salt and pepper, to taste
- Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18-20 minutes, or until tender. Drain thoroughly and return to the pot.
- Meanwhile, combine tomatoes and olives in a medium bowl. Add 1 tbsp of vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.
- Pat fish dry with paper towels. Transfer to cutting board and halve each fillet crosswise. Season with salt and pepper on both sides.
- In a large pan, heat 2 tsp olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic, oregano, and a pinch of red pepper flakes, if desired. Season with salt and pepper. Cook, stirring often, until zucchini is softened. Add remaining 1 tbsp vinegar and cook until liquid has cooked off. Transfer to pot with farro and add a drizzle of olive oil, salt and pepper to taste. Wipe down pan and heat a drizzle of olive oil on medium-high until hot.
- Meanwhile, place flour on a large plate and season with salt and pepper. Coat the fish in flour. Tap off excess flour and add coated fish to pan. Cook 3-4 minutes per side, or until golden and cooked through. Turn off the heat. Serve farro topped with cooked fish and tomato topping.