Seared South Carolina Triggerfish
Broccolini, Butternut Squash, Wild Mushroom Farro, Salsa Verde

Anson Mills Farro:
Soak the faro for two hours before cooking in water.
2 cups Farro
2 ½ cups chicken stock or water
1 Thyme sprig
1 Bay leaf
Salt and Pepper to taste
Cover soaked Farro with stock, add bay leaf, thyme, and 2 Tbsp butter. Simmer for about 45 minutes to 1hour or until Farro Is swollen with some berries popped like wild rice.( You can do this ahead of time if you wish, then spread in a thin layer and cool in fridge.)

Salsa Verde:
1 bunch Italian Parsley
2 Tbsp Mint
2 Tbsp Basil
3 tspn Dijon Mustard
2 anchovy filet
12 capers rinsed
1 clove garlic
Extra Virgin Olive Oil
Chop the anchovy, capers and garlic together, add to food processor bowl. Chop herbs liberally, then add to food processor. Turn processor on while slowly streaming oil, until the herbs make a green paste. Add mustard and pulse once more to combine. Add more oil until the paste is a little loose, but not runny. Season with salt and pepper to taste.

Triggerfish.
Pat filet dry with paper towel. Season liberally with salt and pepper. Add canola oil to pan just to coat. When a faint smoke rises from the pan it is ready for the fish. Once golden brown, about 2 to 3minutes, flip with spatula, and cook on underside for 2 minutes longer. The fish should feel firm once totally cooked. Careful not to cook too long or the fish will be dry.

Assembly:
In a sauté pan, add pat of butter. Add vegetables, let heat for 1 minute. Add faro and toss to combine. Allow the mixture to heat for a minute or two, while stirring every few seconds. Add a pat of butter and season with salt and pepper. Place faro mix on plate, top with fish, and spoon sauce around. Eat and enjoy.