Ming Tsai and Kayak guide Bob Clinefelter prepare to hit the water in Key Largo, Fla.

Ingredients:

2 whole snappers, eviscerated and scaled
12 key lime, washed and sliced
2 red onions, sliced
2 Tbs. ginger, julienne
1/2-cup extra-virgin olive oil
Fleur de Sel
freshly cracked black pepper

Directions:

1. Pat dry the fish inside and out.
   
2. Season inside and out with salt and pepper.
   
3. Mix the key limes, onions, ginger and olive oil together.
   
4. Stuff the fish with the mixture.
   
5. Rub the outside with a little of the olive oil.
   
6. On a prepared (cleaned and oiled) medium hot grill, place the fish and grill on both sides.
   
7. Watch for flare-ups, and have a squirt bottle handy to prevent burning.
   
8. Cook the fish about 10-12 minutes a side or until the fish is flaky.
   
9. Let rest for 5 minutes before serving.

Mango Brown Butter Vinaigrette

Ingredients:

10 Tbs. whole, unsalted butter
1 ripe mango, rough dice
juice of 4 key limes
juice of 2 lemons
1 Tbs. Dijon mustard
2 sliced shallots
salt and freshly ground black pepper

Directions:

1. Heat the butter in a small skillet over low heat until it browns, 20-30 minutes.
   
2. Watch carefully as the butter can burn quickly. It will smell like buttered popcorn.
   
3. In a blender combine the mango, juices, Dijon and shallots.
   
4. Blend until smooth.
   
5. Add the hot butter while blender is on.
   
6. Season and check for flavor.
   
7. Keep at room temperature. For storage overnight, keep in the fridge and bring back to room temperature for service.

Gingered Smashed Plantains

Ingredients:

2 large plantains, peeled and sliced into 2 inch thickness
2 Tbs. minced ginger
2 Tbs. honey
1/2-cup thinly sliced scallions, green part only
canola oil for cooking

Directions:

1. In a heavy skillet, coat well with the oil and bring to medium-high heat.
   
2. Season the plantains and sauté until brown.
   
3. Flip to brown other side.
   
4. Drain on paper towels.
   
5. Lay each slice topped with a little minced ginger on a 5 x 10 triple folded aluminum foil.
   
6. Fold foil over and smash with sauté pan, pot or mallet to form a small pancake.
   
7. Reheat pan to medium heat and coat with oil.
   
8. Sautee the pancakes until cooked through. They should be easily pierced with a fork.
   
9. Right before serving, drizzle with honey and toss with the scallions.

Plating: On a large oval, zigzag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle more brown butter on the fish.

Wine: Fresh key lime margaritas or virgin margaritas.

Copyright, 2000, Ming Tsai, All Rights Reserved