Tonight I wanted to do something a little different, but I had some Amberjack left over from a summer fishing trip that needed to be used. I used highly contrasting textures while trying to compliment the flavors. The line caught Amberjack was simply seared in unsalted butter, seasoned with white pepper and salt. The sides were wild rice (blend of texmati, brown, and wild rices seasoned with sage, thyme, onion, garlic, unsalted butter, and celery salt), homegrown carrots from our garden, which I steamed and did absolutely nothing to because they were perfect as is. Lastly, a pea soup pureed with heavey cream and seasoned with ground coriander, onion, garlic, butter, salt, and pepper, then topped with a dollop sour cream. So we have a flakey texture, a tender texture, a crunchy texture, and a creamy texture. The wine here is actually a sparkling plum wine (homemade from the tree in my backyard) and chilled until it was ice cold. The Amberjack could easily be substituded with Mahi-Mahi or Mangrove Snapper. This meal took about 45 minutes and makes use of ingredients and techniques anyone can replicate. If you would like more specifics, let me know and I'll be happy to assist.