Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia (Serves 2-3) Striped Bass and Farro Ingredients: 1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup farro2 1/4 cup water or vegetable stock2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices2 oz. feta cheese crumbles1 cup arugula2 oz. Katamala olives, cut in half1 lb. striped bass, cut into 2, 8 oz. portionsSalt and pepper to taste Striped Bass and Farro Procedure: 1. Fire-roast onion slices until a nice char forms on them. 2. Place charred onions in the refrigerator to cool.3. In a medium-sized pot, bring water or vegetable stock to a boil.4. Add the farro to the boiling water/stock, and reduce the heat to low. Cover, and cook for 25-30 minutes or until farro is softened but still chewy. 5. Drain off any remaining liquid from the farro. 6. Use a fork to gently fluff the farro, and allow it to cool. 7. Add 1 tablespoon of olive oil to a pan on high heat. Add the fish filets, and sear with salt and pepper. 8. Finish the seared filets in a 400-degree oven for about 8-10 minutes.9. In a medium-heat pan, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.10. Add the charred onion, cooked farro and Katamala olives, and cook for 8-10 minutes or until heated through.11. Reduce the heat to low, and stir in the arugula and feta.12. Add the mixture to a plate, and place a fish filet on top. Charred Baby Vidalia Sauce Ingredients: 2 garlic cloves2 tablespoons lemon juice1 tablespoon crushed red pepper1 tablespoon fresh oregano1 charred baby Vidalia onion1 tablespoon water1 teaspoon Dijon mustard3 tablespoons extra-virgin olive oilSalt and pepper to taste Charred Baby Vidalia Sauce Procedure: 1. Blend all ingredients together except for the olive oil. 2. While blending, slowly add in the olive oil. 3. Add salt and pepper.