Red grouper with lime sauce and pineapple and palm hearts garnish

Ingredients:

• 1 red snapper (1.4 kg), filleted, spine left on
• 2 tbsp. l. plus 1 tbsp. l. peanut butter
• Salt and ground black pepper
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 1/4 cup diced onion
• 30 g peeled and thinly sliced ​​ginger root
• 3 kaffir lime leaves
• 1.5 cups of water
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 pineapple, peeled and cored
• 225 g canned hearts of palm
• 2 green onions, sliced ​​diagonally into 5cm pieces
• 2 tablespoons of cilantro leaves
• 30 g basil (tear off leaves, leave stems)

Preparation:

1. Preheat oven to 190°C.
   
   Cut the sea bass into 4 equal portions, approximately 170 grams each. Make slits in the skin to prevent the fish from curling during cooking. Season with salt and pepper.
   
   Heat a stainless steel skillet over medium heat and add 2 tablespoons of peanut oil. Place the fish skin-side down in the skillet and sear for 2 minutes, until the skin begins to brown. Flip the fish over and sear for 1 minute. Place the skillet in the oven and bake the fish until done, about 7 minutes.
2. To make lime sauceRemove the fish from the pan and add the remaining bones from the fillet, carrots, celery, onion, 1/2 ginger, and lime leaves. Return the pan to the heat and fry for another minute.
   
   Add water and fish sauce and simmer for 20 minutes. Strain through cheesecloth, return to the heat, and add soy sauce.
3. Heat another stainless steel skillet over high heat. Brush the pineapple pieces and palm hearts with peanut oil. Fry in the hot skillet until the palm hearts are light brown and the pineapple is candied.
   
   To serve, return the fish to the oven briefly to reheat. Arrange the fish skin-side up on a large plate, along with the pineapple pieces and hearts of palm. Drizzle with lime leaf sauce and sprinkle with fresh herbs and basil leaves.