Grilled Swordfish with Spicy Farro, Bacon and Toasted Fennel Salad - 2 lbs.

InHarvest Products Used

Ingredients:

Yield: 24 servings

  • 8 c. water
  • 2 lbs. InHarvest Farro
  • 1 lb. raw bacon
  • ¼ c. lemon juice
  • 3 T. shallot, minced
  • 1 t. crushed red pepper flakes
  • 4 t. toasted fennel seed, ground
  • 2 t. kosher salt 
  • 1 t. black pepper, freshly ground
  • ½ c. extra-virgin olive oil
  • 4 c. tomatoes, diced
  • 8 c. arugala
  • 9 lbs. swordfish (cut into 6 oz. steaks)
  • ½ c. vegetable oil
  • 2 t. kosher salt
  • 1 t. black pepper, freshly ground

Directions:

  1. Bring lightly salted water to a boil.
  2. Add InHarvest Farro, reduce to a simmer and cook, covered for 25 minutes.
  3. Drain any remaining liquid from the farro and let cool.
  4. Cook bacon until crispy. Drain on paper towels. Break into 1/2-inch pieces.
  5. Whisk together the lemon juice, shallot, chilies, fennel, salt and pepper. Drizzle in the olive oil while whisking.
  6. Combine farro, bacon, tomatoes, arugala and dressing and toss well to combine.
  7. Coat the swordfish steaks in vegetable oil and season with salt and pepper.
  8. Grill over medium high heat until cooked through, about 3 minutes per side depending on thickness.
  9. Serve with the farro salad.

Nutrition Facts
Per serving: 441 cal., 41 g pro., 27 g carb., 3 g fiber, 18 g fat (4 g sat. fat), 72 mg chol., 621 mg sod.,
1 g sugar