7/28/2019 Lemon Caper Snapper with Farro Pilaf and Baby Tatsoi
(2 Portion)
1/2
Lemon Caper Snapper withFarro Pilaf and Baby Tatsoi
TOMATOSHERPA
INGREDIENTS (MAKES 2 SERVINGS)
JULY 15 - 19, 2013 | RECIPE # 0041
Snapper cooked with lemon butter is both resh
and rich, and arro has a natural sweetness
that balances the acidity o the lemon caper
sauce. Fresh cherry tomatoes rom our riends
at Riverdog Farm add a boost and remind cooks
why we are ans o eating with the seasons
tastes like summer!
PREP TIME: 25 MINUTES COOK TIME: 35 MINUTES | LOW CARB
PESCATARIAN
3 Tbsp. Butter, Divided
Cup Farro
1 Cup Vegetable Stock
2 Lemons
2 oz. Shallots
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*
Farros complex carbs break down slowly, keeping your energy
level stable. Also, a cup o arro has about 8 grams o
cholesterol-lowering fber. Thats our times as much as white
rice! Farro is also ull o vitamins and minerals, including
magnesium, which can relieve tension and help to reduce
stress.
1. Knife and cutting board 2. Small pot with lid
3. Zester or grater 4. 2 Small bowls 5. Large skillet
6. Spatula
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34
5
6
Per Serving:
Calories: 579
Fat: 34 g
Sodium: 827 mg
Potassium: 1539 mg
Fiber: 10 g
Protein: 44 g
7/28/2019 Lemon Caper Snapper with Farro Pilaf and Baby Tatsoi
(2 Portion)
2/2WWW.TOMATOSHERPA.COM | [email protected] |
415.306.15752013 TOMATO SHERPA LLC
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also reducing environmental impacts. So give yoursel a pat on
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ORGANIC
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Q In a small pot over medium heat, melt 1 Tbsp. obutter
(13 o whats provided).
Q Add the arro and saut or 2 - 3 minutes to toast the
arro, and then add the cup ovegetable stock. Bring to a
boil and then reduce heat to low. Cover and cook or 25minutes.
Check occasionally to make sure it is simmering
and not boiling.
A simmer is when a bubble breaks the surface of the liquid
intermittently.
More vigorous bubbling means youve got a boil going.
Q Heat 1 Tbsp. olive oil (or other cooking oil) in a medium
skillet over medium heat.
Q Saut the the shallot and the capers or about 3 minutes,
until the shallots are golden and the capers are
slightlycrispy.
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 Zest one lemon, peel and thinly slice the shallot, and set
aside together. Halve and squeeze the juice rom the lemon
you just zested into a small bowl. Cut the non-zested lemon
into quarters or garnish.
Q Chop the parsley and set aside separately.
Q Slice the tomatoes and reserve or topping the arro.
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), youve peeled too deep.
Q In the same skillet on medium high heat, heat 1 Tbsp. o
olive oil. Once hot, careully place the snapper in the pan.
Cook or about 3 minutes on each side, until golden and
cooked through. Top with sauce and remove rom heat.
Q Once the arro is cooked, stir in tatsoi greens, tomato
halves, and cover until ready to serve.
Q Plate the arro and snapper and dust with salt to taste.
Serve with lemon wedges
Instructions: Lemon Caper Snapper with Farro Pilaf and Baby
Tatso
