• Prepare Farro Salad first and set aside. Sear halibut next as it takes just a few minutes. You may need to cook halibut in two separate batches depending on the size of your pan and the size of the fillets. Once seared, plate on top of a scoop of the farro salad and serve with lemon wedges.

Farro Salad

• Prepare farro according to package directions, let cool.
• In a large pan over high heat, add 4 tbsp. avocado oil, then add cooled farro and stir fry for a few minutes. Remove to serving bowl.
• In the same pan, add remaining 1 tbsp. avocado oil. Then add shallot, shredded brussels spouts and garlic. Stir-fry for a few minutes until brussels sprouts are just softened. Fold mixture into prepared farro.
• Toast pecans in a 350 degree oven or air fryer for about 2-3 minutes. Rough chop and fold in farro mixture. Season with salt and pepper.
• Drizzle in balsamic glaze and top with grated parmesan.

Pan Seared Halibut

• Heat a large heavy bottom pan over medium high heat. Add oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
• Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add garlic and butter. Cook for another 3 minutes or until completely opaque.