Directions

Pickled vegetable (preferably prepared day before)(can be stored in refrigerator up to 1 month)

1. Combine freshly cut vegetables into Mason Jars

2. Combine sugar, water, rice vinegar, bay leaves, and black peppers into a sauce pot.

3. Bring mixture to boil.

4. Pour over vegetables in mason jars, cover immediately and store in refrigerator after cooling to room temperature.

Coconut serrano Sauce

1. Rough chop all vegetables

2. Combine all ingredients except parsley and basil in a sauce pot and bring to a boil

3. Transfer to a blender, add parsley and basil. Blend on high for 4-5 minutes.

4. Season with salt and pepper to taste.

Seared Grouper

1. Preheat oven to 450°F

2. Portion grouper into 6-8oz portions and season with salt and pepper

3. Heat skillet on high, add two tablespoons oil

4. Once oil smokes add seasoned fish

5. Once fish begins to become a gold brown on bottom, remove from stove and place in preheated oven (do not flip fish)

Plating Dish

1. Scatter pickled vegetables in bowl

2. Pour Coconut serrano sauce over vegetables

3. Place cooked fish (165°F internal temp) on top of sauce and vegetables

4. Garnish with sliced chives and lime wedge