Don't be scared- the recipe has a lot of components, but you can do all of it while the farro and fish cooks.
Wednesday, January 18, 2012
Baked Fish with Artichoke Pesto and Farro Salad
I have been in a cooking rut lately, so last night I decided to try one of the recipes I'd marked in last month's Fitness Magazine. The recipe Grilled Sirloin with Artichoke Pesto and Farro Salad was supposed to provide an energy boost. As soon as I saw pesto, I was sold. I don't eat beef so I switched the steak for some baked haddock. I just dipped the fillets in egg and then dipped them in panko, italian seasoning, and some lemon rind.
Don't be scared- the recipe has a lot of components, but you can do all of it while the farro and fish cooks.
This was a FANTASTIC dinner, which is good because I have tons left over, so I'll be eating it for the rest of the week! It reminds me how much I like whole grains like farro, and how easy they are to use.
Don't be scared- the recipe has a lot of components, but you can do all of it while the farro and fish cooks.
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