CRISPY BLACK SKIN GROUPER...................................more recipes

24 oz. Black grouper skin on
Season with sea salt and cracked pepper
Brown fish on flesh side down first then turn to crisp skin
Place in 400-degree oven until cooked through

CHILI-SCALLION RELISH
1 bunch onions, washed and trimmed
1 medium jalapenos, seeded and finely chopped
1 clove garlic, pureed
1 tablespoon fresh ginger, peeled and finely chopped
Sea salt and freshly ground black pepper, to taste
2 lemon grass stalks, trimmed back and finely chopped
1 bunch fresh basil
1 bunched coriander
2 tablespoons extra virgin olive oil
3 limes, zested and juiced

SMOKED PEPPER SAUCE
½ cup sour cream
½ cup yogurt
½ cup mayonnaise 8 red peppers, smoked then pureed
3 cloves garlic, pureed
½ Bunch chopped tarragon
½ bunch chopped parsley
1 lemon juiced
Salt and pepper to taste

In mixing bowl add all ingredients and let sit overnight.

PRESENTATION
First place the smoked pepper sauce then fish on top Add relish on top of fish and serve