Brio's Grilled Mahi Mahi Fresco

Noon cooking - 11/1/12

Brio Tuscan Grille- Grilled Mahi Mahi Fresco 

With farro, spinach and a tomato basil vinaigrette 

7oz Mahi Mahi filet

½ tsp. Cajun Seasoning

¾ cup cooked farro

¼ cup fresh spinach

¼ cup grape tomatoes, quartered

¼ cup Kumato tomatoes, diced (1/2 inch)

½ oz. Lemon Vinaigrette

1 Tbsp. fresh basil

¼ tsp. salt/pepper mix for farro, plus more to taste

Olive oil, as needed

Directions:

Season fish with Cajun seasoning and drizzle with oil

Place on grill to cook

Heat oil in nonstick suate pan

Add farro and heat through

Season with salt and pepper

Add spinach and cook to fully wilt

Please tomatoes in a mixing bowl and season with salt/pepper mix, toss.

Presentation:

Place farro in center of plate

Top with cooked fish

Sprinkle tomatoes over fish and around plate

Drizzle lemon vinaigrette over fish and around plate

Garnish with basil