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For the brochette: Preheat a grill to medium-high heat. Using either soaked bamboo skewers or metal skewers, begin making kabobs by placing a piece of mahi, shrimp or scallop, followed by large dice red onion, poblano pepper chunks and red pepper. Repeat until each kabob is completed and each skewer has a mix of seafood. Marinate the kabobs in the refrigerator for at least 30 minutes using the extra-virgin olive oil, freshly chopped basil, oregano, thyme and the juice of 1 of the fresh squeezed lemons. Grill over medium-high heat, turning every 3 minutes per side, until cooked through. Approximately 12 to 15 minutes total cook time.
For the farro salad: Preheat the oven to 425 degrees F. Toss the squash, zucchini, mushrooms, and remaining large dice onion with the 2 tablespoons of soy sauce and the sesame oil and lightly season with white pepper. Spread onto a sheet pan and place into the oven for about 7 minutes. Cool the vegetables at room temperature to chill.
Next make the dipping sauce for the skewers by mixing together the 1/2 cup soy sauce and the honey until fully combined.
To make the salad, toss the chilled roasted vegetables with the fresh arugula, farro and miso dressing in a bowl and serve along with the grilled kabobs and dipping sauce.