Ingredients

• 4 grouper fillets, about 6 ounces each
• 6 tablespoons pure olive oil
• Salt and pepper
• 1 banana leaf, cut into 4 rectangles
• Orange-Pineapple Relish, recipe follows
• Chopped mint
• Chopped cilantro
• Diced red bell pepper
• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• 4 green onions, chopped
• 1/2 pound red beans, soaked overnight, drained, rinsed
• 1 ham bone or ham hock, about 1 1/2 pounds
• 1 bay leaf
• 2 sprigs thyme
• Pinch red pepper flakes
• 2 cups long grain rice, cooked
• Chopped cilantro
• 1 cup fresh pineapple, cut into small diced
• 2 oranges, peeled and segmented
• 1/4 cup chopped red onion
• 1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
• 1 teaspoon minced garlic
• 1 teaspoon honey
• 4 mint leaves, cut into chiffonade
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• Salt and pepper
• 1/2 teaspoon ancho chili powder

Instructions

1. Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
2. Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
3. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.