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Santorini-Style Fish with Tzatziki Farro

Santorini-Style Fish with Tzatziki Farro
Total Time:
25 minutes


1 cup pearled farro
1 shallot, coarsely chopped
6 cloves fresh garlic, coarsely chopped
1 tablespoon fresh oregano, coarsely chopped
1 orange, for zest/juice
4 white fish fillets (such as cod, haddock, or tilapia), 1 1/2 lb
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 package grape tomatoes (10–12 oz)
2 tablespoons sherry vinegar
2 teaspoons sugar
5 oz fresh baby spinach
1/2 cup tzatziki ranch dressing (or dip)
1/4 cup reduced-fat crumbled feta cheese (optional)


  1. Prepare farro in large saucepan following stovetop package instructions. Chop shallot, garlic, and oregano. Zest orange (1 teaspoon); squeeze for juice (1/2 cup).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt and pepper. Place oil in pan, then add fish; cook 3 minutes (do not turn).
  3. Reduce heat to medium-low; turn fish and move to edge of pan. Stir shallots, garlic, oregano, tomatoes, orange zest, juice, sherry vinegar, and sugar into center of pan; cover and cook 3–4 minutes more or until tomatoes begin to soften and fish is 145°F.
  4. Remove farro from heat; stir in spinach and dressing. Serve fish with sauce over farro; top with feta, if desired.

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Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 9.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 710mg; CARB 47g; FIBER 7.00g; SUGARS 7g; PROTEIN 31g; CALC 8%; VIT A 0%; VIT C 0%; IRON 20%

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