7/28/2019 Lemon Caper Snapper with Farro Pilaf and Baby Tatsoi (2 Portion)

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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)

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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