Instructions: STEP ONE: Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow Tomato Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes

STEP TWO: Cook 1 cup of red lentils in water until just tender. Drain and reserve until ready to serve. Wash one head of Frisee lettuce and reserve.

STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and Oregano Cream Reduction"- Sweat together the shallots and butter. Add the white wine and reduce by one third. Add the juice of about four lemons, cream, salt, and pepper and reduce to a velvety consistency.

STEP FOUR: In a separate skillet, saute the assortment of mushrooms in the clarified butter. Add the fresh herbs and add the mushroom mixture to the cream reduction.

STEP FIVE: Prepare the Grouper- The grouper filets should be about seven ounces each, thick and fresh, cut on a bias. Season with salt and pepper to taste. Coat in clarified butter and grill.

STEP SIX: Assemble and Serve- Mirror the plates with the reduction sauce, sprinkle with cooked red lentils. Place the grouper in the center of the plate. Arrange the duxelle and concasse around the plate. Put some coulis in the center of the duxelle. Place the Frisee just under the edge of the grouper. Spoon the relish onto the Frisee. Flash under the broiler for a few seconds and serve. Garnish with edible flowers.

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