Seafood Brochette with Farro Salad
4 2-oz chunks of grouper
4 dry packed 10-20 size sea scallops
4 16-20 count peeled and deveined shrimp
1 poblano pepper cut into squares
1 red onion cut into large dice
1 red bell pepper cut into squares
Marinade – combine ingredients and set aside
(marinade kabobs overnight)
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 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
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 (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.