Ancho-Chili Rubbed Sea Bass with Charred Corn and Poblano Succotash and Cilantro-Lime Toasted Farro

Begin by rinsing 0.5 cup pearled farro under cold water until clear. In a small saucepan, heat 1 tsp olive oil over medium heat. Add the farro and toast for 2-3 minutes, stirring frequently, until it smells nutty and turns slightly golden.

Pour 1.5 cups vegetable broth into the saucepan with the farro. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the farro is tender but still has a chewy bite. Drain any excess liquid if necessary.

While the farro simmers, prepare the vegetables. Shuck 2 ears of corn and carefully cut the kernels off the cob. Remove the stem and seeds from 1 poblano pepper and 0.5 red bell pepper, then dice them into 1/4-inch pieces. Peel and dice 0.5 red onion. Mince 2 garlic cloves.

In a small bowl, combine 1 tsp ancho chili powder, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Pat 2 sea bass fillets dry with paper towels and evenly coat the flesh side of the fish with the spice rub.

Heat a large cast-iron skillet over high heat with 1 tbsp olive oil. Once the oil is shimmering, add the corn kernels in a single layer. Let them sit undisturbed for 3 minutes to achieve a deep, dark char. Stir the corn, then add the diced poblano, red bell pepper, and red onion.

Sauté the vegetables for 5 minutes until they are softened and show charred edges. Stir in 0.5 cup shelled lima beans and the minced garlic. Cook for an additional 4 minutes, adding a tablespoon of water if the pan looks too dry, until the beans are tender. Season with salt and pepper to taste, remove from heat, and cover to keep warm.

In a separate non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Place the sea bass fillets in the pan, rub-side down. Sear for 4-5 minutes without moving them to develop a flavorful crust. Carefully flip the fillets and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.

While the fish finishes, finely chop 0.25 cup fresh cilantro. Zest the entire lime and then squeeze 1 tbsp of juice. Stir the cilantro, lime zest, and lime juice into the cooked farro.

To serve, divide the cilantro-lime farro between two plates. Top with a generous portion of the charred corn and poblano succotash, and place one sea bass fillet on top of each mound.