Greek Farro Bowl

1. Prepare Greek Vinaigrette: In a medium bowl, combine 1/3 cup fresh lemon juice, 2 Tbsp. red wine vinegar, 2 Tbsp. finely chopped fresh oregano, and 2 Tbsp. minced garlic. Whisking vigorously, drizzle in 3 Tbsp. Fresh Thyme extra virgin olive oil. Season vinaigrette with Fresh Thyme fine sea salt and ground black pepper.
2. Thinly slice fillets into long strips. In a large bowl, combine fish and about half of the vinaigrette. Marinate 1 hour (or up to 3) in refrigerator.
3. Prepare charcoal or gas grill for direct cooking over medium-high heat. Coat grate with non-stick spray.
4. Cook farro according to package directions. Let cool slightly. Thread sea bass onto skewers and discard remaining vinaigrette used for marinade.
5. In a large bowl, toss farro, arugula, olives, and red onion with remaining vinaigrette. Grill sea bass skewers about 8 minutes or until firm and opaque, turning once.
6. To serve, divide farro mixture among four bowls. Top with tomatoes, cucumber, and skewers.
7. *Note: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Each serving contains: 364 calories, 12 g fat, 1 g saturated  fat, 0 g trans fat, 23 mg cholesterol, 430 mg sodium, 44 g carbohydrates, 5 g fiber, 5 g sugar, 20 g protein.  Daily values: 33% vitamin A, 31% vitamin, 8% calcium, 10% iron.