Grilled Fish with Charred Lemons
Vegetable Pesto Farro Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¼ cup olive oil
- 2 Tbsp minced garlic
- 1 tsp salt
- ¾ tsp freshly ground pepper
- 6 (4-oz) grouper fillets
- 3 lemons, halved
Instructions
- Preheat grill to medium-high heat. Combine oil, garlic, salt, and pepper; Rub evenly over fish and cut sides of lemons.
- Grill fish, covered, 3 to 4 minutes per side or until fish flakes with a fork. Grill lemons, cut sides down, 2 to 3 minutes or until grill marks appear. Serve lemons with fish.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable farro
- 1½ cups frozen corn kernels
- 1 (6-oz) jar pesto
- 1 (5-oz) pkg baby arugula
- 1 cup halved grape tomatoes
- 1 cup crumbled goat cheese (or use feta)
- Chopped fresh parsley (optional)
Side Dish Instructions
- Cook farro and corn separately according to package directions.
- Combine farro, corn, and pesto in a large bowl. Add arugula, tomatoes, and cheese; toss. Season with salt and pepper to taste. Sprinkle with parsley, if desired.
30 Minute Meals Meal Plan
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