Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia

(Serves 2-3)

Striped Bass and Farro Ingredients:

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 cup farro
2 1/4 cup water or vegetable stock
2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices
2 oz. feta cheese crumbles
1 cup arugula
2 oz. Katamala olives, cut in half
1 lb. striped bass, cut into 2, 8 oz. portions
Salt and pepper to taste

Striped Bass and Farro Procedure:

1. Fire-roast onion slices until a nice char forms on them.
2. Place charred onions in the refrigerator to cool.
3. In a medium-sized pot, bring water or vegetable stock to a boil.

4. Add the farro to the boiling water/stock, and reduce the heat to low. Cover, and cook for 25-30 minutes or until farro is softened but still chewy.
5. Drain off any remaining liquid from the farro.
6. Use a fork to gently fluff the farro, and allow it to cool.
7. Add 1 tablespoon of olive oil to a pan on high heat. Add the fish filets, and sear with salt and pepper.
8. Finish the seared filets in a 400-degree oven for about 8-10 minutes.
9. In a medium-heat pan, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.
10. Add the charred onion, cooked farro and Katamala olives, and cook for 8-10 minutes or until heated through.
11. Reduce the heat to low, and stir in the arugula and feta.
12. Add the mixture to a plate, and place a fish filet on top.

Charred Baby Vidalia Sauce Ingredients:

2 garlic cloves
2 tablespoons lemon juice
1 tablespoon crushed red pepper
1 tablespoon fresh oregano
1 charred baby Vidalia onion
1 tablespoon water
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

Charred Baby Vidalia Sauce Procedure:

1. Blend all ingredients together except for the olive oil.
2. While blending, slowly add in the olive oil.
3. Add salt and pepper.