1Rinse black rice thoroughly under cold water. Combine rice with vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all liquid is absorbed and the rice is tender. Set aside, covered.

2While the rice cooks, prepare the aji amarillo glaze: In a small bowl, whisk together the aji amarillo paste, orange juice, lime juice (reserve some zest for later), orange zest, and honey or agave nectar until smooth and well combined. Set aside.

3Pat the mackerel fillets very dry with paper towels to ensure crispy skin. Season both sides generously with sea salt and freshly ground black pepper.

4Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the mackerel fillets, skin-side down, into the hot skillet. Sear for 3-4 minutes until the skin is deeply golden and crispy.

5Flip the fillets and sear for another 2-3 minutes, or until the fish is cooked through and flakes easily. Remove the seared mackerel from the pan and set aside on a plate.

6Once the black rice is cooked, fluff it with a fork. Stir in the minced garlic, diced red bell pepper, the reserved lime zest, and the chopped fresh cilantro until well combined.

7To serve, spoon a generous portion of the aromatic citrus black rice onto individual plates. Arrange the perfectly seared mackerel fillets on top of the rice. Drizzle a liberal amount of the prepared aji amarillo glaze over the mackerel and rice. Garnish with thinly sliced radishes if desired for added crunch and color.