Seafood Brochette with Farro Salad
Serves 2
Ingredients for Seafood Brochette
Marinate Overnight
• 4 2-oz chunks of mahi mahi
• 4 dry packed 10-20 size sea scallops
• 4 16-20 count peeled and deveined shrimp
• 1 poblano pepper cut into large dice
• 1 red onion cut into large dice
• 1 red bell pepper cut into large dice
Marinade – combine ingredients and set aside
• ½ cup extra virgin olive oil
• 1 Tbsp fresh chopped thyme
• 1 Tbsp fresh chopped basil
• 1 Tbsp fresh chopped oregano
• 1 lemon, juiced
Use either soaked bamboo skewers or metal skewers.
Alternate a piece of seafood followed by all three vegetables until kabobs are completed.
Marinate the kabobs using above ingredients overnight, or at least several hours.
Grill over medium-high heat turning every 3 minutes per side until cooked through.
Approximately 12-15 minutes total cook time.
Dipping Sauce - Combine ingredients and set aside
• ½ cup soy sauce
• ½ cup honey
Farro Salad
• 1 yellow squash cut into medium dice
• 1 zucchini cut into medium dice
• 1 red onion cut into medium dice
• 2 cups cooked farro
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 cup fresh arugula
• 1 cup quartered crimini (or baby bella) mushrooms
• ½ cup miso dressing
Preheat oven to 425 degrees.
Cut vegetables into medium dice.
Toss with soy sauce, sesame oil and lightly season with white pepper.
Spread onto a sheet pan.
Place into oven for 7 minutes.
Cool vegetables to chill.
To make the salad, toss chilled roasted vegetables with fresh arugula and miso dressing in a bowl.