Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion(s). Peel and roughly chop 2 cloves of garlic. Quarter the lime(s). In a bowl, combine the sour cream and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. In a separate bowl, whisk together the honey, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle olive oil on medium-high until hot. Add the sliced zucchini and diced onion(s). season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip the fish and add the sauce. Cook 2 to 4 minutes, constantly spooning the sauce over the fish, or until coated and cooked through. Turn off the heat.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the glazed fish, lime sour cream, and pepitas. Enjoy