Black Grouper | Cruise Scoop

Ingredients

• 1¼ C (300 g) shallots, finely sliced
• Juice of 2 lemons
• ¾ C (170 ml) olive oil, divided
• 1½ tsp (15 g) freshly ground pink peppercorns
• Salt and cayenne to taste
• 10 cloves garlic, crushed
• 10 6-oz (170-g) grouper fillets
• Freshly ground white pepper to taste
• 3 scallions, finely sliced
• 3 lemons, sliced crosswise
• 2¼ lb (1 kg) plantains, nearly ripe
• ½ C (100 ml) olive oil
• 4½ T (65 g) butter
• 2½ T (35 g) brown sugar
• 2½ T (35 g) lemon juice
• ¼ C (50 ml) dark rum
• ¼ C (35 g) slivered blanched almonds, toasted
• ¾ C (165 ml) white wine
• 2 T (30 g) finely chopped shallot
• 1¼ C (300 ml) heavy cream
• ⅔ C (150 g) cold butter, diced
• Zest of 1 lemon
• Juice of ½ lemon
• 2 T (5 g) finely chopped chives
• 2 T (5 g) finely chopped dill
• Cayenne and salt to taste
• ¼ C (10 g) chervil leaves