Instructions: Combine orange juice, habanero chili and tamarind paste in a small sauce pan.

Simmer very slowly for 45 minutes, then strain through a fine strainer. Next, make watercress oil by dipping watercress in rapidly boiling water for three seconds, then cool in ice bath for 15 seconds. Pat watercress dry with a paper towel then blend in a high speed blender with canola oil, add more oil if needed and place your watercress paste in an elevated coffee filter and let drip for one hour. Heat tequila in microwave for 45 seconds or until hot. Place pink peppercorns in hot tequila and soak for two hours. Boil fava beans in salted, rapidly boiling water until skins break and bean becomes tender.

* Fish preparation
If grilling, grill fish on each side for three minutes. Baste with tamarind sauce the last minute of cooking. If pan searing, sear in vegetable or canola oil under medium heat. Use just enough to cover the bottom of the pan. Fish should have a caramelized tint. Just before removing from pan, baste with sauce.

If desired, add more sauce to fish or use remainder to decorate serving plate.

Cut blood orange into slices and use for garnish.

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