Sea Bass over Forbidden Rice in a Saffron Jus


  • 1 pound chilean sea bass
  • 1 cup black (Forbidden) rice
  • 4 medium artichoke hearts, lightly steamed and cut into quarters
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • Large pinch saffron threads
  • 1/2 cup white wine, divided
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper


  • Seave
  • Saute Pan
  • Stock Pot
  • Cutting Board


  1. Cut fish into 4 pieces, remove any bones and skin. Season with salt and pepper.
  2. Place saffron threads in a small bowl, add 1 tablespoon wine, let sit.
  3. Prepare black rice: Add the rice to a large pot of boiling water; cook 25 minutes. Drain into a sieve. Return 2 cups water to the pan; bring to a boil; place the sieve over the boiling water; cover and steam 10 minutes.
  4. In a medium frying pan, heat the oil and butter until hot, but not smoking. Add the fish pieces, cook until just opaque. Remove from pan and keep warm.
  5. Add artichoke hearts, shallot and garlic to the pan, saute until just beginning to brown, about 3 minutes.
  6. Add the wine, deglaze the pan, allow to reduce by 1/2.
  7. Pour the saffron mixture into the chicken broth, add to pan, allow to simmer 3 minutes.
  8. Mix the cornstarch with the cream, add to pan and allow to simmer until thickened.
  9. In individual large warmed bowls, place a mound of rice in the center, place the halibut on top; put artichoke quarters around and pour sauce around the outside of the rice.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.