Chili Seared Grouper Towers

• Ingredients:
• Papaya Salsa:
• 1 papaya, peeled, seeded and finely diced
• 1/4 cup red onion, finely diced
• 1 green pepper, seeded and finely diced
• 2 tablespoons fresh lime juice
• 1 tablespoon mint, chopped
• 1 tablespoon olive oil
• salt and pepper
• Tomato Salsa:
• 1 tomato, seeded and finely diced
• 1/4 cup red onion, finely diced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons drained capers
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Mango-papaya Vinaigrette:
• 1/4 cup mango chutney
• 1/3 cup papaya, peeled and chopped
• 2 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon red wine vinegar
• 1 teaspoon peeled, chopped ginger
• 1 teaspoon garlic
• Caribbean Chili-garlic sauce:
• 1 small onion, minced
• 3 scallions, minced
• 1/3 cup red bell pepper, minced
• 2 garlic cloves, minced
• 3 habanero chili, seeded and minced, or 1 T. habanero pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 cup water
• 4 tablespoons white vinegar
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Grouper:
• 1 tablespoon oil
• 1 tablespoon Caribbean chili-garlic sauce
• 2 pounds grouper filet, cut into 8 4oz. portions
• 1 cup mashed plantain (recipe follows)
• 3 cups (packed) mixed leaves
• 4 fried plantain spiders (recipe follows)
• Special Equipment:
• 14 1/2 oz can with both ends removed, or 3" pvc pipe
• Mashed plantains (fufu):
• 6 slices bacon, diced
• 2 small onions, small diced
• 3 ripe plantain, cut into 2 inch pieces
• Fried Plantain Spiders:
• 1 large green plantain
• 1 small piece ginger, peeled
• 3 cloves garlic, minced
• Salt and pepper
• Oil, for frying

1. Vinaigrette: Puree all of the ingredients in a blender. Set aside.
2. Papaya salsa: Mix all the ingredients in a small bowl. Set aside.
3. Tomato salsa: Mix all of the ingredients in a medium bowl. Cover and let stand at room temperature.
4. Chili Garlic Sauce: Put the first five ingredients in a stainless steel bowl. In a small sauce pan combine salt, thyme, water and vinegar and bring to a boil. Remove from heat and pour over ingredients in bowl. Let sit until cool, then add the cilantro and lime juice. It is best to make this a day before.
5. Grouper: brush the chili sauce over the grouper. Heat the oil in a large, saute pan over high heat. Add the grouper and sear until cooked through, about 2 minutes per side.
6. Place the pvc in the center of a large plate. Spoon 1/4 of the mashed plantains in the bottom. Top with 1/4 of the tomato salsa, 1/4 mixed leaves and a little of the vinaigrette. Cover with one portion of grouper. Top that with 1/4 of the papaya salsa, 1/4 mixed leaves and a little of the vinaigrette and top with second half portion of grouper. Carefully lift up pvc. Top the grouper with fried plantain spiders and garnish with chopped cilantro. Repeat the process of layering 3 more times on 3 plates, making 4 plates in total. Drizzle remaining vinaigrette around the bottom of the tower on plate and serve.
7. Fufu:Fry bacon in skillet with onions till crisp. Bring saucepan of water to boil and add plantains. Reduce heat and simmer till soft, about 20-30 minutes. Drain and transfer to bowl and mash. Fold in the bacon and onions. Check seasonings. Keep warm.
8. Spiders:Peel the plantains and grate on the coarse side of a hand grater or on mandoline. Cut the ginger into paper thin slivers. Combine the plantain, ginger, and garlic in a mixing bowl and toss to mix. Form little balls of the plantain mixture and fry in oil. Don't pack the shreds too tightly, or they will not "branch" out and form spiders. Turn often until golden brown. Drain and season with salt and pepper.

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Taken from www.epicurious.com/recipes/member/views/chili-seared-grouper-towers-1208620 (may not work)