- 2 fish fillets any variety
- 1/2 cup Cracked Freekah
- 4 oz cherry tomatoes multicolored cut in half
- 2 cloves garlic peeled and minced
- 1 ear corn cut off the cob
- 1 pkg fresh Mariposa Farms Marjoram leaves
- 1 pkg fresh Mariposa Farms parsley chopped
- 2 tbsp all-purpose flour
- 1 tbsp white wine vinegar
- 1 shallot peeled and minced
- 1 tbsp butter
- salt and pepper
- 2 tsp olive oil
- Fill a medium pot half full of water and bring to a boil, add salt. Once boiling, add the freekah. Cook for about 22 minutes, or until tender. Remove from heat and drain thoroughly, return to the pot. Stir in the butter and season with salt and pepper.
- While the freekah is cooking, wash and dry the produce and herbs. Husk the corn, remove the silk and rinse. Cut the corn off the cob and set aside. Peel and mince the garlic, set aside. Peel and mince the shallots (you need 2 tbsp); place in a small bowl with the vinegar. Finely chop the parsley, leaves and stems and remove the leaves from the marjoram, discarding the stems.
- In a medium non stick pan heat 2 tsp of olive oil on medium until its hot. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, until lightly browned. Add the garlic and tomatoes; season with salt and pepper if desired. Cook, stirring frequently, for about a minute or until soft and fragrant. Transfer to a bowl and set aside.
- Place the flour on a large plate. Pat the fish fillets dry with paper towels; season with salt and pepper on both sides. Coat the fillets with flour. Add a thin layer of oil to the pan you used for the corn, garlic and tomatoes, heat on medium-high until hot. Add the fillets to the pan and cook 2-3 minutes per side, or until golden brown and cooked through. Place on a paper towel lined plate, season with salt and pepper. Set aside in a warm place.
- Add the shallots and vinegar mixture and parsley to the cooked freekah; stir to combine, salt and pepper to taste.
- Divide the freekah onto 2 plates. Top with the cooked fish and top the fish with the cooked corn, garlic and tomato mixture. Garnish with the marjoram leaves and Enjoy!
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