Recipe courtesy of RumFish Grill at Guy Harvey Outpost

Seafood Brochette with Farro Salad

  • Level: Intermediate
  • Total: 2 hr 20 min (includes marinating and cooling times)
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Eight 2-ounce chunks mahi-mahi

Eight dry-packed 10- to 20-size sea scallops 

Eight 16/20-count peeled and deveined shrimp 

3 red onions, 2 large dice, 1 medium dice 

2 poblano peppers, large dice 

2 red bell peppers, large dice 

1/2 cup extra-virgin olive oil 

1 tablespoon fresh basil, chopped 

1 tablespoon fresh oregano, chopped 

1 tablespoon fresh thyme, chopped 

Juice of 2 lemons 

1 yellow squash, medium dice 

1 zucchini, medium dice 

1 cup crimini mushrooms, quartered 

1/2 cup plus 2 tablespoons soy sauce 

1 tablespoon sesame oil 

White pepper 

1/2 cup mayonnaise 

2 tablespoons yellow miso paste 

1 tablespoon mirin 

1 tablespoon rice wine vinegar 

1/2 cup honey 

2 cups fresh arugula 

2 cups cooked farro 


Special equipment:
soaked bamboo skewers or metal skewers
  1. 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.
  2. 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.
  3. In a bowl, mix together the mayonnaise, miso paste, mirin, rice vinegar and juice of the second lemon. This is the miso dressing for the salad.
  4. Next make the dipping sauce for the skewers by mixing together the 1/2 cup soy sauce and the honey until fully combined.
  5. 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.