INGREDIENTS:

• 2 4oz. Red Grouper steaks

• 1/4 cup olive oil

• 1 cup Blue cornmeal

• 2 duck sausage links (diced)

• 1 diced baking 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 (finely diced)

• 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. SautŽ 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.