Grilled Halibut With Beets, Apples, Farro, and Scallion-Pistachio Vinaigrette

This is a great meal when you’re looking for a smaller plate and a bigger impact. The apples, beets, and farro fill you up and keep you satisfied so you don’t reach for any snacks. And eating this with a fork and a knife will make you more mindful of what you’re actually eating.


  • 2 halibut fillets (4 oz each)
  • 1 large beet, boiled, peeled, and diced
  • 1 large gold beet, boiled, peeled, and diced
  • 1 crisp/tart apple, diced
  • 1/4 cup farro
  • 1 tbsp cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chopped pistachios
  • 2 sliced scallions
  • salt and pepper


1. Season halibut fillets with salt and pepper. Brush with a very small amount of oil and reserve.


2. In a large saucepan bring 2 quarts of salted water to a simmer and cook beets until fork tender, about 30-40 minutes. Cool beets to room temperature and peel and dice.


3. In a small saucepan, cover farro with 1 cup lightly salted water and cook until tender and almost all of the water has absorbed, about 20 minutes.


4. In a large mixing bowl, whisk together vinegar, olive oil, sliced scallions, and pistachios. Add warm farro, beets, and apples and toss everything to form a warm grain salad. Reserve.


5. Grill halibut over medium-high heat until tender and flaky, about 5 minutes per side. Split farro salad between 2 plates and top each with a piece of halibut. Garnish with extra scallions.