Ingredients

Marinade
1.5lbs Grouper fillets
2 tablespoons Lime Juice
1 tablespoonful Olive Oil
1 teaspoonful of Salt
1/4 teaspoonful of Cracked Pepper

Herb Topping
1 Cup of Bread Crumbs
1/4 Cup of Basil Leaves
1/4 Cup Parsley Leaves
1/2 teaspoonful of Salt
1/4 teaspoonful of Pepper

Relish
5 Cups of fresh vegetables such as: conch peas, black eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
1 teaspoonful of Salt
1 tablespoonful of Olive Oil
1/2 teaspoonful of Garlic, chopped
1 teaspoonful of Dry Thyme

 Serves 5

 Method
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.

 Wine