Ingredients Weight Measure
Red bell peppers, halved and deseeded 3 ea.
Vegetable oil, divided 3 oz.
Salt and pepper to taste
Plantains, ripe, small dice 24 oz.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 3 oz.
Pineapple, small dice 24 oz.
Red onions, small dice 24 oz.
Papayas, small dice 24 oz.
TABASCO® brand Garlic Pepper Sauce, divided 3 oz.
Aspiration tops 48 oz.
Lime juice, fresh, divided 4 oz.
TABASCO® brand Original Red Sauce, divided 3 oz.
Molasses 8 oz.
Grouper fillets 12 ea.
All-purpose flour 4 oz.
Local herbs, such as mint, basil, thyme & lavender, for garnish as needed
Lime wedges, fresh, for garnish as needed


  1. Preheat oven to 400°F. Lightly coat red bell peppers with 1/2 oz. vegetable oil, salt and pepper. Place skin-side up on greased, lined tray. Place in oven and roast for 30 minutes, until skin blisters all over and is dark brown in color. Remove from oven and place peppers in metal bowl. Cover with plastic wrap. Set aside; keep warm.
  2. Heat medium sauté pan over medium-high flame. Add 1/3 oz. vegetable oil. Add diced plantains. Add 1 oz. TABASCO® Green Jalapeño Pepper Sauce and sauté until light brown in color. Remove and let cool. Repeat for diced pineapple and then red onions. Keep separate.
  3. In medium bowl, combine diced papayas and 1-1/2 oz. TABASCO® Garlic Pepper Sauce. Mix well and set aside in refrigerator to chill.
  4. Set up steamer over lightly salted water. Bring water to simmer. Steam aspiration for 3 minutes in 8 oz. batches. Keep warm.
  5. Peel skin from cooled red bell peppers. In blender or food processor, add red bell peppers, 1/2 oz. vegetable oil, 2 oz. lime juice, 2 oz. TABASCO® Original Red Sauce, and 1 oz. TABASCO® Garlic Pepper Sauce. Blend until smooth. Set aside.
  6. In a medium bowl, mix molasses, 2 oz. lime juice and the remaining TABASCO® Original Red Sauce. Set aside.
  7. For the grouper fillets, lightly wash in cold water and gently pat dry. Season with salt, pepper and remaining TABASCO® Garlic Pepper Sauce. Place in refrigerator to chill for 10-12 minutes. Heat large sauté pan over medium-high heat. Add 1/3 oz. vegetable oil. Remove grouper from refrigerator. In batches of 4, dust grouper with flour, pat off excess and place skin-side down in hot sauté pan. Sauté for 3 minutes on each side. Remove; keep warm. Repeat.
  8. For each serving, using a medium ring mold 2-1/2" in diameter, layer papayas, pineapples, red onions and plantains. Place grouper fillet on top of fruit. Place aspiration in half-moon embrace around fruit. Decorate plate with molasses sauce and red bell pepper sauce, fresh herbs and lime wedge.

Yield: 12 servings