from Lori Spows
- fresh fish (steelhead trout) or stripe bass, cod, etc. Skin-on is nice.
- cherry tomatoes
- and lemon vinaigrette
Sauté fish in olive oil and/or butter. Then sprinkle with fresh lemon juice, salt, and pepper.
Arrange fish atop mixed greens, halved cherry tomatoes, sliced persimmon, and a sprinkling of cooked farro that has been drizzled with lemon vinaigrette, salt, and plenty of fresh ground pepper.