Easy to make, light and super fresh, Fish and Farro Bowls are simple but filled with flavor. Cod filets and summer vegetables are tossed in taco seasoning and served over farro and garnished with cilantro, lime and avocado for a hearty weeknight dinner that won't weigh down.
Course Main Course
Cuisine American, Mexican
Prep Time 15minutes
Cook Time 30minutes
1lbcodcut into 4 filets
1pack or 3 Tb taco seasoning
1can reduced sodium black beans
kosher saltto taste
ground black pepperto taste
Rinse the farro in a strainer. Place the farro in a large saucepan and cover with water and 1 Tb of kosher salt. Boil like pasta for about 25-30 minutes or until tender. Drain any remaining liquid from the farro and put it back in the hot saucepan. Place a lid over the pan and allow the farro to steam for 5-10 minutes before serving.
Trim the ends from the zucchini and squash. Cut them both into quarter moon size pieces. Dice the onion into ¼-inch pieces. If you like a little spice, prepare the jalapenos by removing the ribs and seeds and finely dicing. Heat a large nonstick pan over medium high heat.
Once hot, add 2 Tb of olive oil, onions, squash, zucchini and jalapenos to pan. Cook for 7-8 minutes, stirring occasionally, until the veggies are soft and browned around the edges. Once browned, season the veggies with 1 Tb of taco seasoning and salt and pepper to taste (depending on the salt in your taco seasoning). Stir to combine. Remove the veggies to a plate and set aside.
Place the cod filets on a plastic cutting board. Dry the filets with a paper towel and season each side of the fish with 1 Tb of taco seasoning (2 Tb total). Add 1 Tb of olive oil to the same pan used for the veggies and turn the heat to medium high again.
Once hot, add the fish and cook for about 3 minutes per side. The fish should be opaque and flaky when done. If you have a digital thermometer, you're looking for 145 degrees in the center of the fish. Once cooked, remove from the heat. Dust each filet with a pinch of kosher salt to finish.
Place the beans into a strainer and rinse well until the water runs clean off the beans. Allow to drain. Roughly chop the cilantro, dice the avocado, cut the limes in half and crumble the cotija cheese.
To assemble the bowls, Place a 1C serving of cooked farro in the bottom of a bowl. Top with 1 C of seasoned veggies and a fish filet. Garnish with cilantro, avocado, cotija and hot sauce. Serve with half a lime.
Fish and Farro Bowls https://cookingandcussing.com/fish-and-farro-bowls/