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Recipes
Santorini-Style Fish with Tzatziki Farro
4 servings
25 minutes total

Ingredients

  • 1 cup pearled farro
  • 1 shallot
  • 6 cloves garlic
  • 1 tablespoon fresh oregano
  • 1 orange, for zest/juice
  • 4 (6 oz) white fish fillets (such as cod, haddock, or tilapia; about 1 ½ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 package grape tomatoes (10–12 oz)
  • 2 tablespoons sherry vinegar
  • 2 teaspoons sugar
  • 5 oz fresh baby spinach
  • ½ cup tzatziki sauce (or dip)
  • ¼ cup reduced-fat crumbled feta cheese (optional for serving)

Steps

    1. Cook farro in large saucepan following package stovetop instructions. Chop shallot, garlic, and oregano coarsely. Zest orange (1 teaspoon), then juice (½ cup).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt and pepper (wash hands). Place oil in pan, then add fish; cook 3 minutes (do not flip).
    3. Reduce heat to medium-low; flip fish and move to edge of pan. Stir shallots, garlic, oregano, tomatoes, orange zest and juice, vinegar, and sugar into center of pan; cover and cook 3–4 minutes until tomatoes begin to soften and centers of fillets flake easily and are 145°F.
    4. Remove farro from heat; stir in spinach and tzatziki . Serve fish and sauce over farro; top with feta, if using.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 400, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 810mg, Total Carb 47g, Fiber 7g, Total Sugar 9g, (Incl. 2g Added Sugars), Protein 32g, Vitamin D 6%, Calc 8%, Iron 20%, Potassium 20%