Directions

BLACK GROUPER

1. Preheat oven to 350°F (176°C). Cut 10 squares of parchment paper about 3 times as large as fillets. In a bowl, combine shallots, lemon juice and olive oil; add pink peppercorns, salt and cayenne; let stand 5 minutes. Spread shallot mixture over center of each parchment piece; add garlic; top with fillet; season to taste with additional salt and white pepper. Arrange scallions and lemon slices on top. Fold and roll paper to seal; transfer to baking sheet; bake 10–12 minutes or until cooked through.

GRILLED PLANTAINS

1. Peel half the plantains; cut into ¾ inch (2 cm) thick slices, brush with olive oil and grill, making checkered grill marks on both sides. Transfer to a baking sheet; keep warm in a 300°F (150°C) oven. Peel and dice remaining plantains. Place butter in a large skillet, add fruit and cook 3 minutes, stirring frequently; add sugar, stirring until dissolved. Stir in lemon juice; add rum; flambé. Stir in almonds. Remove from heat; set aside (flames go out once alcohol has burned off).

LEMON BUTTER SAUCE

1. Simmer wine and shallot over medium until almost all liquid has reduced. Stir in cream; simmer until thickened. Reduce to low; add butter a few pieces at a time, whisking to incorporate after each addition. Remove from heat, continuing to whisk until butter is fully incorporated; stir in lemon juice, zest, chives and dill. Season with cayenne and salt. Serve hot.