Saffron White Rice Bean With Mushroom Medley & Par Seared Halibut

I’ll be guest writing today on my home town native blogger friend Natasha’s blog, Five Star Foodie. I’m a bit jealous because she’s traveling, while we get to play around with extremely aromatic food samples she offered me via Marx Foods. Since I received the box of goodies, my kitchen has smelled like an International market. And, who doesn’t love that!?

When Natasha asked me prepare something distinct using some of the items I received, I knew immediately I wanted to make something vegetarian, but meaty.

Timing could’t have been any better because I was recently asked by two different friends about delving more into meatless food. In the box, there were dried mushrooms, some spices  and rice. This was all I needed to make something meaty, tasty and Latin-y.

I still wanted to incorporate something additional, so I went to my place of inspiration. Just one year ago I was in Monaco, eating at some amazing Michelin rated restaurants. One particular restaurant left me begging for more. The chef’s free spirit and genuine attempt at speaking English, really did me in. But when his entrees, specially made for me and my small crew of people, started making their way to our table,  I knew I was about to be elevated to another echelon of culinary musings.

The third course Chef Gandon brought to me was a lovely plate of bright yellow saffron risotto topped on a filet of par cooked red fish. To top it all off, he layered a beautiful piece of gold foil on the rice. I was intrigued by invisible red fish. After questioning him about how he cooked the fish, I took mental note and finished eating.

Finish reading the post and get the recipe on Natasha’s blog, 5 Star Foodie!

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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