Ingredients:
2 Skin-On Steelhead Trout Fillets
1/2 cup Semi-Pearled Farro
1 Kohlrabi
6 oz. Asparagus
1 oz. Dried Medjool Dates
2 Tbsps Balsamic Vinegar
2 tsps Date Syrup or Agave Nectar
2 tsps Calabrian Chile Paste
2 Tbsps Roasted Pistachios
1 tsp Ground Fennel Seeds
1 tsp Ground Rosemary
1 tsp Ground Sage
Olive Oil for cooking
Directions:
1. Make the sauce: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
2. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice.
3. Snap off and discard the woody stems of the asparagus. Cut crosswise into 1-inch pieces (keeping pointed ends intact).
4. Pit and roughly chop the dates. Roughly chop pistachios.
5. In a small bowl, combine date syrup (or Agave) and as much as the chile paste as you’d like. Season with salt and pepper.
6. Add the farro to pot of boiling water. Cook uncovered, 18 to 20 minutes or until tender. Turn off the heat. Drain thoroughly.
7. Cook the vegetables; in a large non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook without stirring for 3 to 4 minutes, or until lightly browned. Add asparagus pieces, season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl, wipe out pan.
8. Pat the fish dry and season the skinless side with salt and pepper, fennel, rosemary and sage.
9. heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes or until lightly browned and cooked through.
10. Transfer the cooked farro to the bowl of cooked vegetables. Add vinegar, chopped dates and chopped pistachios. Season with salt and pepper, toss to combine. Serve the farro topped with cooked fish. Add the chile paste sauce to the top and enjoy.