The first was grouper, cooked escabeche-style, and paired with potato salad. Its lookalike, Oceana's Lowell eventually told us, was a virtually indistinguishable piece of weakfish.

Escabeche Fish 4-6 oz. Grouper, sliced (approximately 1 -1 ½ oz. per person) Directions: Marinate the fish for one hour in the citrus zest left over from the citrus juice (above) and enough olive ...

Let the fish settle into the escabeche for at least 15 minutes before serving. Garnished with cilantro, it is wonderful over rice. I like serving plantain chips on the side, too, for a little crunch.