Ingredients
Black Chinese Rice
- 2 cups black rice
- 5 cups chicken stock
- 2 tablespoons butter
- salt and pepper, to taste
Beurre Blanc
- 2 tablespoons shallots, sliced
- ¼ cup dry white wine
- ¼ cup cider vinegar
- 2 bay leaves
- 6 black peppercorns
- 4 sprigs of fresh thyme
- 1/3 cup heavy cream
- 2 sticks (8 ounces) unsalted butter, diced and cold
Blood Orange Reduction
- 2 cups blood orange juice
- ½ cup honey
- blood orange segments
Grouper
- 4 6-ounce portions black grouper
- 3 egg whites
- 8 ounces ground macadamia nuts
Directions
1. Prepare rice. Place rice and chicken broth in a large pot, cover and bring to a boil. Reduce heat and simmer. Cook until rice is tender; about 15 minutes. Finish with butter, salt and pepper.
2. Prepare Beurre Blanc. Add all ingredients except cream and butter to a medium saucepot and reduce by 75% (almost dry). Add cream and reduce until thick and bubbles form. On low heat, slowly add butter and whisk in until all butter has been incorporated. Hold in a warm area until serving.
3. Prepare blood orange reduction. Place juice and honey in a small saucepot and reduce until a thick syrup forms. Cool and reserve.
4. Prepare grouper. Dip one side of grouper in egg whites, then place the same side in nuts until there is just enough to coat. Next, place grouper nut side down in medium saute pan with vegetable oil. Place pan in an oven that is heated to 375 degrees and cook until nuts are golden brown. Flip and continue to cook until grouper is cooked all the way through; about 12 minutes.
