Blackened Mahi-Mahi with Cajun Dirty Farro and Charred Okra

Rinse 1.5 cups farro under cold water. In a medium saucepan, bring 3 cups chicken stock to a boil. Add farro, reduce heat to low, cover, and simmer for 30 minutes until tender but still chewy. Drain any excess liquid and set aside.

While farro cooks, prepare the blackening spice: In a small bowl, combine 2 teaspoons paprika, 1 teaspoon cayenne pepper, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 0.5 teaspoon dried oregano, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Mix well.

Wash and trim 1 pound fresh okra, cutting off stem ends. Slice okra in half lengthwise. Pat dry with paper towels to remove excess moisture.

Dice 6 ounces andouille sausage into small cubes. Finely dice 1 medium yellow onion, 2 celery stalks, and 1 green bell pepper (this is your 'holy trinity'). Mince 3 garlic cloves. Chop 0.25 cup fresh parsley.

Heat a large cast-iron skillet over high heat for 3 minutes until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Place okra halves cut-side down in a single layer and cook undisturbed for 4 minutes until charred. Flip and cook another 3 minutes. Season with salt and pepper, transfer to a plate, and keep warm.

In the same skillet over medium-high heat, add 1 tablespoon vegetable oil. Add diced andouille sausage and cook for 3 minutes until browned. Add diced onion, celery, and bell pepper. Sauté for 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.

Add the cooked farro to the skillet with the sausage and vegetables. Stir well to combine and cook for 2 minutes to meld flavors. Stir in half of the chopped parsley. Keep warm on low heat.

Pat 4 mahi-mahi fillets completely dry with paper towels. Brush both sides lightly with 1 tablespoon vegetable oil. Generously coat both sides of each fillet with the blackening spice mixture, pressing to adhere.

Heat a separate large skillet over high heat for 2 minutes. Add 2 tablespoons unsalted butter and let it melt and foam. Carefully place the seasoned mahi-mahi fillets in the pan and cook for 4 minutes without moving. Flip and cook another 3-4 minutes until fish is cooked through and blackened crust forms. Fish should flake easily with a fork.

To serve, divide the Cajun dirty farro among 4 plates. Top each with a blackened mahi-mahi fillet. Arrange charred okra alongside. Squeeze fresh lemon juice over the fish and garnish with remaining fresh parsley. Serve immediately.