Black Grouper (Viking Ocean)

1¼ C (300 g) shallots, finely sliced

Juice of 2 lemons

¾ C (170 ml) olive oil, divided

1½ tsp (15 g) freshly ground pink peppercorns

Salt and cayenne to taste

10 cloves garlic, crushed

10 6-oz (170-g) grouper fillets

Freshly ground white pepper to taste

3 scallions, finely sliced

3 lemons, sliced crosswise

2¼ lb (1 kg) plantains, nearly ripe

½ C (100 ml) olive oil

4½ T (65 g) butter

2½ T (35 g) brown sugar

2½ T (35 g) lemon juice

¼ C (50 ml) dark rum

¼ C (35 g) slivered blanched almonds, toasted

¾ C (165 ml) white wine

2 T (30 g) finely chopped shallot

1¼ C (300 ml) heavy cream

⅔ C (150 g) cold butter, diced

Zest of 1 lemon

Juice of ½ lemon

2 T (5 g) finely chopped chives

2 T (5 g) finely chopped dill

Cayenne and salt to taste

¼ C (10 g) chervil leaves

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.

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).

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.

Spoon Lemon Butter Sauce onto plates. Place diced plantains on sauce and top with grouper. Garnish with slices of grilled plantains and chervil. Serve immediately.