Pan Seared Yuzu Black Seabass, Ginger Farro, Red Kuri Squash Puree, Blanched Romanesco & Caulilini

One of our favorite fall dishes from Chris Phat — flavorful, healthy, and FUN! Kuri squash, caulinini, romanesco, ginger – we can taste and smell the wonderful aromas already. Don’t miss out on this dish, black sea bass season won’t be here forever!

Ingredients:

• Black Seabass 
• Romanesco
•  Baby Cauliflower “Caulilini”
• 1 Cup of Farro 
• Yuzu Olive Oil 
• Herbs De Provence Seasoning
• 1 Red Kuri Squash 
• Salt & Pepper 
• Extra Virgin Olive Oil 
• Ginger Veggie Broth 

Directions:

1. Wash & Rinse Squash, Romanesco, Caulilini 
2. Peel Skin Off Red Kuri Squash, Cut Off Ends & Slice In Half and Scoop Out Inside Seeds 
3. Dice Red Kuri Squash into Chunks 
4. Bring a Medium Pot of Salted Water to a Boil
5. Chop & Slice Romanesco
6. Chop Caulilini Ends
7. Add Squash To Boiling Pot Water, Cook Until Soft. Strain. 
8. Puree Squash with 2-3 Tbsp E.V.O.O & Pinch of Salt 
9. Blanch Romanesco & Caulilini 
10. Rinse 1 Cup of Farro Before Cooking
11. Cook Farro in 1 16oz Bottle of Ginger Veggie Broth + 1 Cup Of Water. Season with Salt & Pepper. Allow to cook on Medium- Low Heat for about 25mins
12. Drizzle & Massage Black Seabass with Yuzu Oil. Season with Herbs De Provence, Salt & Pepper
13. Heat Non Stick Pan on High. Add Oil
14. Pan Fry Seabass Skin Down. Few Minutes on Each Side. 
15. Plate Puree, Caulilini, Ginger Farro, Romanesco, & Place Seabass on Top. Finish with Yuzu Oil & Extra Seasonings