You are on page 1of 2

JULY 15 - 19, 2013 | RECIPE # 0041

Lemon Caper Snapper with Farro Pilaf and Baby Tatsoi
TOMATO SHERPA

Snapper cooked with lemon butter is both fresh and rich, and farro has a natural sweetness that balances the acidity of the lemon caper sauce. Fresh cherry tomatoes from our friends
PREP TIME: 25 MINUTES •

at Riverdog Farm add a boost and remind cooks why we are fans of eating with the seasons – tastes like summer!
| LOW CARB • PESCATARIAN

COOK TIME: 35 MINUTES

INGREDIENTS

(MAKES 2 SERVINGS)

3 Tbsp. Butter, Divided ½ Cup Farro 1 Cup Vegetable Stock 2 Lemons 2 oz. Shallots

½ oz. Parsley 6 - 10 Cherry Tomatoes 2 Tbsp. Olive Oil* 1 Tbsp. Capers 1 Tbsp. Water*

2 Snapper Fillets 1 oz. Baby Tatsoi Salt to Taste* not Included*

Per Serving: Calories: 579 Fat: 34 g Sodium: 827 mg Potassium: 1539 mg Fiber: 10 g Protein: 44 g

1 2

3

4

5 6

1. Knife and cutting board 2. Small pot with lid 3. Zester or grater 4. 2 Small bowls 5. Large skillet 6. Spatula

Farro’s complex carbs break down slowly, keeping your energy level stable. Also, a cup of farro has about 8 grams of cholesterol-lowering fiber. That’s four times as much as white rice! Farro is also full of vitamins and minerals, including magnesium, which can relieve tension and help to reduce stress.

Instructions: Lemon Caper Snapper with Farro Pilaf and Baby Tatsoi

1

Q In a small pot over medium heat, melt 1 Tbsp. of butter (1⁄3 of what’s provided).

Add the farro and sauté for 2 - 3 minutes to toast the farro, and then add the cup of vegetable stock. Bring to a boil and then reduce heat to low. Cover and cook for 25 minutes. Check occasionally to make sure it is simmering and not boiling.
Q

A simmer is when a bubble breaks the surface of the liquid intermittently. More vigorous bubbling means you’ve got a boil going.

2 3 4
LOCAL AND ORGANIC
2013 TOMATO SHERPA LLC

Zest one lemon, peel and thinly slice the shallot, and set aside together. Halve and squeeze the juice from the lemon you just zested into a small bowl. Cut the non-zested lemon into quarters for garnish.
Q Q Q

Chop the parsley and set aside separately. Slice the tomatoes and reserve for topping the farro.

If you do not have a zester or grater, use a vegetable peeler or a small knife. Carefully peel a strip of the lemon skin. If there is any white showing on the underside (the pith), you’ve peeled too deep.

Heat 1 Tbsp. olive oil (or other cooking oil) in a medium skillet over medium heat.
Q

Sauté the the shallot and the capers for about 3 minutes, until the shallots are golden and the capers are slightly crispy.
Q

Add the lemon juice, 1 Tbsp. water, and simmer another minute until slightly reduced. Add the remaining 2 Tbsp. butter and stir until incorporated. Stir in the parsley and zest and scrape sauce with spatula into small bowl.
Q

In the same skillet on medium high heat, heat 1 Tbsp. of olive oil. Once hot, carefully place the snapper in the pan. Cook for about 3 minutes on each side, until golden and cooked through. Top with sauce and remove from heat.
Q

Once the farro is cooked, stir in tatsoi greens, tomato halves, and cover until ready to serve.
Q Q

Plate the farro and snapper and dust with salt to taste. Serve with lemon wedges

Our locally sourced and organic ingredients are healthier for people and their communities while also reducing environmental impacts. So give yourself a pat on the back for all your help!
WWW.TOMATOSHERPA.COM | SUPPORT@TOMATOSHERPA.COM | 415.306.1575