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Marinade:
1½ pounds Florida grouper fillet
2 tablespoons Florida lime juice
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon cracked pepper
Relish:
5 cups fresh Florida vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
1 teaspoon salt
½ teaspoon chopped Florida garlic
1 teaspoon dry thyme
1 tablespoon olive oil
Herb topping:
1 cup bread crumbs
¼ cup basil leaves
¼ cup parsley leaves
½ teaspoon salt
¼ teaspoon pepper
Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350 degree F oven 15 to 20 minutes or until flesh has turned opaque. In a large sauté pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme.
Divide vegetables evenly; top with grouper fillets.
Yield: 5 servings
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