Ingredients:

2/4 oz. Red Grouper steaks
1/4 cup olive oil
1 cup Blue cornmeal
2 duck sausage links (diced)
1 diced backing potato
1 slice applewood bacon (diced)
1/2 cup shiitake mushrooms (sliced)
1/4 cup diced red onion
1 tsp kosher salt
1 tsp white pepper
1 tsp crushed red pepper
1 oz. Jim Beam Whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tbsp brown sugar
1 tbsp water
1/4 cup red bell pepper (fine dice)
1/4 cup scallions (bias cut)

Directions:

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Sauté for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the has, then relish on the grouper. Garnish plate with the scallions and red bell pepper.

Ingredients:

2/4 oz. Red Grouper steaks
1/4 cup olive oil
1 cup Blue cornmeal
2 duck sausage links (diced)
1 diced backing potato
1 slice applewood bacon (diced)
1/2 cup shiitake mushrooms (sliced)
1/4 cup diced red onion
1 tsp kosher salt
1 tsp white pepper
1 tsp crushed red pepper
1 oz. Jim Beam Whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tbsp brown sugar
1 tbsp water
1/4 cup red bell pepper (fine dice)
1/4 cup scallions (bias cut)

Directions:

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Sauté for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the has, then relish on the grouper. Garnish plate with the scallions and red bell pepper.