Recipe created by Chef Jeffery Jew from Stillwater's Tavern and Bella Brava Restaurants in downtown St. Petersburg.


For the fish

  • 2 – 6 oz. pieces fresh wahoo or local fish
  • 1 Tbsp. curry leaves *
  • 1 Tbsp. sumac *
  • salt & pepper
  • 1 oz. canola or grapeseed oil

For the kale farro salad

  • 1 oz. olive oil
  • 2 cups kale
  • 2 cups cooked farro
  • salt & pepper
  • knob of butter

* this can be found online or at Savory Spice in DTSP

For the yogurt

  • 1 cup greek yogurt
  • 2 Tbsp. honey
  • ¼ cup cilantro, cleaned and chopped
  • 1 Tbsp. salt
  • ½ Tbsp. pepper

Directions for fish

Rub the fish with the curry leaves and sprinkle with sumac  

Marinate for at least one hour and up to four in the refrigerator

Remove from fridge and sprinkle both sides with salt and pepper 

Heat oil in a non stick pan over medium heat

Lay fish away from you in pan and sear 5 to 6 minutes each side or until firm and flakey

    Directions for faro salad

    Heat the oil over medium heat

    Add farro and season with salt and pepper

    Stir frequently until warmed through

    Add the kale a half at a time stirring heat time to incorporate

    When all is added and heated through, finish with butter.

    Stir and serve

    Directions for the yogurt

    In a small bowl, add all the ingredients and mix well.

    Season with salt and pepper and serve