Texas Red Fish Recipe

Toast pecans

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Let cool.

Prepare bread

If using fresh bread, lightly toast or dry it in the oven until firm (about 8 minutes). Tear into pieces.

Blend romesco

In a food processor combine roasted red peppers, toasted pecans (reserve 1–2 tbs for garnish), chopped tomato, torn bread, sherry vinegar, smoked paprika, garlic cloves, salt and pepper. Pulse to a coarse paste. With the motor running, drizzle in 5 tbs extra-virgin olive oil until emulsified but still slightly textured. Taste and adjust salt, acidity or oil. If too thick, add 1–2 tbs water to loosen.

Transfer romesco to a bowl and stir in the remaining 1 tbs olive oil. Keep at room temperature; it will be used to finish the fish and as a base for the broth.

Rinse the black rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water (or stock), butter (or oil) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 30–35 minutes until tender and liquid absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

In a medium saucepan combine chicken stock and 1 cup water, sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat and simmer 8–10 minutes to infuse flavors.

Add rice wine vinegar, soy sauce, lime juice, thinly sliced chiles, brown sugar and fish sauce. Stir and simmer 2–3 more minutes. Taste and adjust: more vinegar or lime for sour, more sugar for balance, more chiles for heat.

Strain the broth through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Discard solids. Stir in toasted sesame oil. Keep warm on low heat until plating. Reserve a few slices of chile and a few cilantro leaves for garnish.

Pat fish fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper (adjust portionally if using larger fillets).

Heat a large sauté pan over medium-high heat until hot. Add 2 tbs neutral oil. When shimmering, place fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down without moving for 3–4 minutes until skin is crisp and golden.

Carefully flip the fillets, add 1 tbs oil and 2 tbs butter to the pan. Baste the fish with the melted butter-oil for 1–2 minutes until just opaque in the center (internal temperature ~130–135°F for medium). Remove from heat and transfer to a plate; squeeze 1 tbs lemon juice over the fillets.

Warm a small skillet or spoon the romesco to loosen with a teaspoon of warm broth if needed. Spread about 2–3 tbs romesco onto each serving plate in a shallow pool where the fish will sit.

Spoon 3/4 cup hot & sour broth into a small ladle or bowl and pour gently around the romesco pool on the plate to create a shallow well. Place a portion (about 1/2 cup) of forbidden rice on the plate, slightly off-center.

Set the seared red fish fillet on top of the romesco pool, skin-side up or down as preferred. Spoon a little warm broth over the fish for gloss and warmth. Garnish with reserved toasted pecans, microgreens or cilantro, a few thin chile slices, and a small drizzle of chile oil if desired.