Braised Grouper Cheeks with green tomato salsa verde from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 4 large green tomatoes, chopped
• Warm, cooked rice, preferably Carolina Gold
• Fresh cilantro leaves, for garnish
• Flaky sea salt, such as Maldon, for garnish
• Six 6-to-8-ounce (170-to-225-g) grouper cheeks
• Fine sea salt
• Olive oil
• Lemon wedges, for serving
• 3 guajillo chiles, seeded and stemmed
• 1 cup (130 g) pumpkin seeds
• ¾ tablespoon freshly ground pepper
• 10 cloves garlic, smashed
• 3 ripe jalapeño chiles, seeded if you prefer less spice
• 1 bunch green onions, coarsely chopped
• Kosher salt
• Olive oil, for drizzling
• 1½ cups (360 ml) water
• 1½ cups (360 ml) beer
• Grated zest and juice of 1 large lime
• Leaves from ½ bunch fresh cilantro, coarsely chopped
• ½ tablespoon ground coriander
• ¾ tablespoon ground cumin
• 2 allspice berries, ground
• ½ tablespoon fennel seeds, ground