Market Fish Recipe

Inspired by Vivace

Time1h

Serves4

black barley, fresno chilis, herbs, tarragon-meyer, lemon vinaigrette

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Ingredients

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1
Prepare the Black Barley
Rinse the black barley under cold water. In a medium saucepan, combine the rinsed barley with 3 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 30-40 minutes until tender. Drain any excess water and set aside.
2
Make the Vinaigrette
In a small bowl, whisk together the Meyer lemon juice, olive oil, chopped tarragon, salt, and pepper. Adjust seasoning to taste.
3
Prepare the Fish
Season the market fish fillets with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the fish for about 4-5 minutes on each side until golden brown and cooked through.
4
Combine and Serve
In a large bowl, mix the cooked black barley with chopped Fresno chilis and fresh herbs. Drizzle with the lemon vinaigrette and toss to combine. Serve the fish fillets over the barley mixture.