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 ...
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