DIRECTIONS
Pour buttermilk in a non-reactive dish. Add fish and allow to marinate for 30 minutes while you prep the Dilly Farro Salad.
Dilly Farro Salad:
Cook farro per instructions on box and drain. Add fresh spinach to a large bowl. Pour drained hot farro over top and mix (the hot farro will help wilt the spinach). Heat large skillet over medium high heat. Add 1 tablespoon of olive oil. Cook asparagus for 4-5 minutes, until tender crisp. Pour contents of pan over farro and spinach and stir. Allow to cool for 5 minutes. Add tomatoes, cucumber, and dill. Whisk remaining 3 tablespoons of olive oil and lemon juice together and add to farro salad. Mix well and add salt and pepper to taste. This salad can be served warm or cold. To save time, make the salad ahead and store in fridge.
For the Cornmeal Crusted Trigger Fish:
Pour cornmeal, paprika, garlic powder, salt and pepper into a baking dish large enough to accommodate dredging the fish and mix well. Remove fish from buttermilk and dredge in cornmeal, turning to coat both sides. In a large nonstick skillet, heat 1 tablespoon grape seed oil (or other high burn point oil) over medium heat. Place two trigger fish fillets in the skillet. Cook until crust is browned and fish is firm, 4 to 5 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to plate and keep warm. Cook remaining two fillets. Serve immediately with the salad.