Citrus-Glazed Texas Redfish

From: Executive chef Danny Trace, Brennan's of Houston. Yield: 1 serving.

2 oz. grapeseed oil

4-8 oz. fillet redfish

1 oz. citrus glaze (recipe follows)

as needed, kosher salt

as needed, fresh ground black pepper

4 cups Worcestershire & Pecan Rice

(recipe follows)

1 satsuma, segmented

1 navel orange, segemented

1 blood orange, segmented

3 oz. baby arugula

1 oz. mirlitons, julienned

as needed, sugar cane vinegar (Steen's)

TEXAS CITRUS GASTRIQUE:

1 blood orange, peeled and quartered

1 satsuma, peeled and quartered

1 navel orange, peeled and quartered

1 oz. shallots, chopped

1 cup agave syrup

1 cup white distilled vinegar

2 bay leaves

WORCESTERSHIRE & PECAN RICE:

1 Tbsp. butter

2 cups long grain rice

2 Tbsp. garlic, chopped

¼ cup onion, chopped

¼ cup red bell pepper, chopped

½ cup Worcestershire sauce

4 cups water

3 bay leaves

to taste, salt and pepper

1½ cups pecan pieces

For Texas Citrus Gastrique: Place all ingredients in heavy-bottomed pot and bring to a boil. Reduce heat and simmer until fruit is tender and the consistency of syrup. Place in a blender; pulse and strain.

For Worcestershire & Pecan Rice: In a small pot, rinse rice under cold running water until water becomes clear. Place heavy-bottomed pot on medium and preheat. To the hot pot, add butter, garlic and peppers. Sweat for 2 minutes, then add Worcestershire sauce and cook an additional minute. Add rice and 4 cups water, bay leaf, salt and pepper. Bring to boil. Cook until water level reaches top of rice. Do not stir. Small pockets will form in rice which enables steam to flow through rice. Turn heat to low; cover tightly. Simmer for 7-10 minutes. Let stand for 5 minutes, then add pecan pieces and fluff with fork. Season to taste.

For Texas Redfish: Season both sides of fillet with salt and pepper. Place skillet on medium heat; add oil. Place fish on skillet and cook each side for 1½ minutes. Remove fish from skillet and place on a plate. Apply a thin layer of citrus glaze. In a mixing bowl, add arugula, mirlitons, a few splashes of sugar cane vinegar, salt and pepper. On center of plate, place a bed of rice and position the fish on top; garnish with salad.