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1
Season the fish with the tangerine zest, thyme, and parsley.
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2
Cover, and refrigerate for at least 4 hours.
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3
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
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4
Slice the stem and bottom ends from the tangerines.
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5
Stand the tangerines on one end and, following the contour of the fruit with a sharp knife, remove the cottony white pith.
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6
Work from top to bottom and rotate the fruit as you go.
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7
Then hold each tangerine over a bowl and carefully slice between the membranes and the fruit to release the segments in between.
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8
Discard all the seeds.
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9
You should have about 1/3 cup tangerine segments.
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10
Heat a large saute pan over high heat for 2 minutes.
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11
(Depending on the size of your pan, you may need to cook the fish in batches.)
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12
Season the fish with salt and pepper on both sides.
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13
Swirl in the olive oil and wait 1 minute.
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14
Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
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15
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until the bass is almost cooked through.
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16
Be careful not to overcook the fish.
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17
When its done, the fish will begin to flake and separate a little, and the center will still be slightly translucent.
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18
Remember, the fish will continue to cook a bit more once you take it out of the pan.
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19
Wipe out the pan and return it to the stove over medium-high heat.
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20
Add the tangerine juice and sugar and bring to a boil.
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21
When the juice has reduced by half, turn the heat down to low and quickly whisk in the butter, 1/4 teaspoon salt, and a pinch of freshly ground pepper.
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22
Remove from the heat, and stir in the tangerine segments.
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23
Taste for seasoning.
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24
Place the farro and black rice with green garlic and pea shoots on a large warm platter.
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25
Arrange the bass on top, and spoon the sauce over the fish.
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26
Heat a medium saucepan over medium heat for 1 minute.
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27
Swirl in 2 tablespoons olive oil, and add 1/2 cup onion, one chile, and a bay leaf.
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28
Cook 3 to 4 minutes, stirring often, until the onion is translucent.
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29
Add the rice, stirring to coat it with the oil, and toast it slightly.
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30
Pour 1/4 cup white wine into the pan and reduce by half.
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31
Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil.
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32
Turn the heat to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
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33
When the rice is almost done, stir continuously about 5 more minutes, until all the liquid has evaporated.
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34
Season with a few grindings of black pepper, and transfer the rice to a baking sheet to cool.
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35
Discard the chile and bay leaf.
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36
Meanwhile, heat a second medium saucepan over medium heat for 1 minute.
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37
Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf.
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38
Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
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39
Add the farro, stirring to coat it with the oil and toast it slightly.
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40
Pour in the remaining 1/2 cup wine and reduce by half.
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41
Add 8 cups water and 2 teaspoons salt and bring to a boil.
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42
Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through.
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43
Strain the farro and transfer it to a baking sheet to cool.
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44
Discard the bay leaf.
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45
Heat a large saute pan over high heat for 1 minute.
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46
Slice the remaining chile thinly on the diagonal.
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47
Swirl in the remaining 2 tablespoons olive oil, and add the green garlic, sliced chile, and 1/4 teaspoon salt, and saute 2 to 3 minutes.
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48
Add the farro, 1/4 teaspoon salt, and a few grindings of black pepper.
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49
Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly.
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50
Stir in the rice, and cook another 2 to 3 minutes.
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51
Add the pea shoots, and cook until just wilted.
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52
Taste for seasoning.
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53
Season the fish with the zest and herbs at least 4 hours before cooking.
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54
You can cook the farro and black rice ahead of time and saute them together when youre ready to serve.
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55
If you are not comfortable cooking the grains and the fish at the same time, saute the grains, and hold them in the oven until the fish is cooked.
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56
Add the pea shoots to the grains at the last minute.
