Spanish-Spiced Tilapia & Farro

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the roasted peppers. Halve the baguettes. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. Peel 2 cloves of garlic; leaving one clove whole, using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and up to half the garlic paste. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Wash your hands, knife, and cutting board immediately after handling.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito pepper pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until charred. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Add the farro and saffron to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked shishito peppers, chopped roasted red peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

Meanwhile, place the halved baguettes, cut side up, on a sheet pan. Drizzle with olive oil; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and toasted. Transfer to a cutting board. When cool enough to handle, carefully rub the cut sides of the toasted baguettes with the whole garlic clove; discard the clove. 

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining garlic paste, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Evenly top the toasted bread with the cooked tomatoes and a drizzle of olive oil. Carefully cut each piece in half. Serve the finished farro topped with the cooked fish. Garnish with the lemon aioli and sliced green tops of the scallions. Serve the pan con tomate on the side. Enjoy!