Pan seared Amber jack, Forbidden Black Rice
in a Saffron Citrus Sauce

Rice:
3 cups Forbidden Black rice
6 cups Chicken Stock
1 cup coconut water
Salt and Pepper to taste

Method: Rinse rice in cold water to remove excess starch: Repeat 3 times or until water is clear and not milky.
Combine rice and water in pot on stove and cook on low heat until water is absorbed and rice is tender. Being careful not to burn rice. When finished add the one cup of coconut water and stir to incorporate. Rice will soak up remaining liquid.

Sauce:
1 Tbsp Minced Garlic
1 tsp Minced Ginger
1 Pinch of Saffron
1 Tbsp EVOO
6 Cups Chicken Stock
Juice of two whole oranges
Juice of one Lemon
Juice of one Lime
Salt and Pepper to Taste

Method: Sautee in Olive oil the Ginger and Garlic until Lightly Browned add the saffron and sweat until color begins to bleed. Add Chicken and Clam Stock and reduce by ¼. When reduced add citrus juices and let steep for 5 min. Strain through cheese cloth and set aside.

Fish:
7 6 oz Pieces of Amber Jack
Salt and Pepper to taste
6 Tbsp Vegetable oil
2 Tbsp Whole un-Salted Butter

Method: In a non stick pan add Oil and Butter until hot. Season Fish and Sear skin side down. When seared flip fish and repeat on other side.

Vegetables:
2 ea Julienned Cut Zucchini
2 ea Julienned Cut Yellow Squash
1 ea Julienned Cut Red Pepper
1 Bunch Cleaned Watercress
2 Tbsp Olive Oil
Micro greens
1 Tbsp Paprika
Salt and Pepper to taste

Method: In a sauté Pan heat up olive oil. When hot add garlic and sauté until lightly browned. Add all julienned vegetable and sauté until tender. Season and set aside.

Garnish with Micro greens and 1 Tbsp Paprika