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Pan seared Amberjack, Forbidden Black Rice in a Saffron Citrus Sauce
Chef Matthew Beaudin, Le CafÈ at L'Auberge du Lac Casino Resort

Makes 7 servings

  Pan seared Amberjack

3 cups forbidden black rice (Forbidden rice is a short-grained, heirloom rice.)
6 cups chicken stock
1 cup coconut water
salt and pepper to taste

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, bring to a boil and cook on low heat until water is absorbed and rice is tender. Be careful not to burn rice. When finished add the one cup of coconut water and stir to incorporate. Rice will soak up remaining liquid.

1 tbsp minced garlic
1 tsp minced ginger
1 pinch of saffron
1 tbsp EVOO (extra virgin olive oil)
6 cups chicken stock
1 cup clam stock
juice of two whole oranges
juice of one lemon
juice of one lime
salt and pepper to taste

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.

7 six-oz pieces of amberjack
salt and pepper to taste
6 tbsp vegetable oil
2 tbsp whole unsalted butter

In a nonstick pan heat oil and butter until hot. Season fish and sear skin side down. When seared flip fish and repeat on other side.

2 ea julienned zucchini
2 ea julienned cut yellow squash
1 ea julienned cut red pepper
1 bunch cleaned watercress
2 tbsp olive oil
micro greens for garnish
1 tbsp paprika
salt and pepper to taste

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.

To Assemble
Divide rice between seven plates, mounding it in the center of the plate. Add a portion of the sautéed vegetables and spoon sauce over the top. Top with a piece of the fish, and garnish with micro greens and one tbsp paprika.


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