Ingredients:
2 red snapper fillets, 3/4 pound each
Zest and juice of one lemon
1 cup wild rice
4 cups water
1 cup hazelnuts
1 tablespoon butter
1 tablespoon EVOO
2 cups baby arugula
1/4 cup dried black currents
Kosher salt
Freshly ground black pepper

In a large pot bring four times the amount of water than rice to a boil. Add the rice and stir. Lower the heat to a simmer, stirring occasionally for approximately 40 minutes, or until the rice pops open. Add additional water if necessary. Drain and set aside to cool. Add hazelnuts to a sheet pan and cook at 350 degrees F until the outer skins begin to flake, stirring occasionally to prevent burning, 10 minutes. When still hot, wrap in a towel and rub the outside firmly between your palms to loosen the skins. Chop or crush slightly and set aside nuts until service. Discard skins.

Season the fish with salt, pepper, and lemon zest. Allow to sit for at least 10 minutes. Drizzle lightly with olive oil and grill, skin side down over a medium grill until flaking but not dry, 7 to 10 minutes.

In a medium sized sauté pan over medium-high heat, add both the butter and EVOO then heat until the butter stops foaming. It will begin to brown. Add the rice and toss to coat, next add the arugula until it begins to wilt, 1 minute, and lightly season to taste. Finally toss well with a light drizzle of lemon juice until well combined. Lastly, add the crushed nuts and optional black currents. Remove from heat.

For service, begin with a good-sized spoonful of rice mixture and top off with the fish.