Swordfish:
Season with Salt, Pepper, and Thyme, Sear in Saute Pan, Allow to Rest.
Beet Puree:
Peel and dice Red Beets and boil in Salted Water.
Strain, Reserve the water.
In a Separate Pan flame off Red Wine
Puree in blender, slowly adding reserved liquid and red Wine
Pumpkin Puree:
Peel and Dice Pumpkin and Boil in salted water
Strain, Reserve the water.
Puree in Blender, Slowly adding reserved liquid
Saffron Aioli:
Steep Saffron in Lemon Juice
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
1 Teaspoon tumeric
Black Rice:
Rinse Rice
Boil in Water with Sugar, Soy, Rice Vinegar
Blood Orange Drizzle:
Juice of Blood Oranges
Olive Oil