Serves 4 | Prep Time: 30 mins | Cook Time: 45 mins

Ingredients

For the Fish

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4 (6 oz) mahi-mahi fillets

2 tsp sumac

2 lemons, zested and juiced

1 tsp white pepper

Salt to taste

2 tbsp olive oil

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For the Farro & Beets

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1½ cups farro

4 cups mushroom stock

4 medium beets (2 golden, 2 red), peeled and cut into 1-inch wedges

4 sprigs fresh thyme

1 orange, zested

3 tbsp olive oil

Salt and pepper to taste

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For the Mint-Pistachio Pesto

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2 cups fresh mint leaves

½ cup shelled pistachios, toasted

2 cloves garlic

1 lemon, juiced

½ cup extra virgin olive oil

1 tbsp honey

Salt to taste

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Instructions

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Preheat oven to 400°F (200°C)

Toss beets with olive oil, thyme, orange zest, salt, and pepper

Roast for 35-40 minutes until tender

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Bring mushroom stock to boil in a medium pot

Add farro, reduce heat, and simmer 25-30 minutes until tender

Drain any excess liquid and keep warm

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Toast pistachios in a dry pan until fragrant

Blend mint, pistachios, garlic, lemon juice in a food processor

Slowly drizzle in olive oil while blending

Add honey and salt to taste

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Season mahi-mahi with sumac, lemon zest, white pepper, and salt

Heat olive oil in a large skillet over medium-high heat

Sear fish 4 minutes per side until golden and cooked through

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Divide farro among plates

Top with roasted beets

Place seared fish on top

Drizzle with mint-pistachio pesto

Garnish with extra mint leaves and pistachios if desired

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Storage

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Farro and beets can be made up to 2 days ahead

Pesto keeps for 3 days in an airtight container

Fish is best served immediately

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