Monkfish, yellow pepper/yuzu sauce, cilantro micro greens, edible flowers

Alternative plating

Sauce: roasted yellow bell pepper, yuzu juice, yuzu kosho, lemon juice, lemon zest salt, cayene pepper, xanthum gum

Monkfish: pan fry with butter/grape seed oil, flip over, bake 400F 5min, season freshly ground white pepper corn, sea salt

Garnish: edible flowers, cilantro microgreens, almonds, edible flowers