Nori Crusted Mahi Mahi Steamed in Banana Leaf Red Beans and Rice, Braised Collards, Fried Green Tomatoes and Okra

For the rice and beans: Bring a pot of Water (1 cup) to the boil and season.

Add the Long Grain White Rice (1/2 cup) and bring to a boil, reduce heat and put a lid on the rice.

Remove the heat and let rice continue to steam with the lid on for 10 minutes.

In a saute pan, fry the Scallions (2), Fresh Thyme (1 sprig), Okra (2 pieces), and Thai Chili Pepper (1) in Olive Oil (2 Tbsp) until softened.

Stir in the Ground Allspice (1/2 tsp) and Red Kidney Beans (1/2 cup).

Stir in the rice and season with Kosher Salt (1 Tbsp) and Ground Black Pepper (1 tsp) to taste.

For the collard greens: Saute the Collard Greens (2 heads) in Butter (2 tsp) with Garlic (1 clove) and Crushed Red Pepper Flakes (1 tsp) 3-4 minutes until softened then pour in the Chicken Stock (4 Tbsp). Cook gently until the greens are soft and the stock has been absorbed. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) to taste.

For the pineapple salsa: Combine Pineapple (1 cup), Tomato (1), Macadamia Nuts (1 Tbsp), Lime (1), and Fresh Parsley (1 bunch) in a bowl and season with Kosher Salt (1 tsp) and to taste.

For the mahi mahi: Season the Mahi-Mahi Fillets (8 oz) with Salt (to taste) and Ground Black Pepper (to taste), wrap in a layer of Nori Sheets (2) and then wrap in a Banana Leaves (1).

Steam for 8-10 minutes until just cooked through. Set aside to rest.

Fry the green tomatoes: Dust the Green Tomato (1) slices in All-Purpose Flour (as needed), shake off the excess and season with Kosher Salt (1 Tbsp) and Ground Black Pepper (1 tsp).

Fry the dredged tomatoes in Canola Oil (2 cups) over a medium heat for 2 minutes on each side until golden.

Remove the tomatoes from the oil and hold on a resting rack with a sheet tray.

Assembly: Spoon the rice and collard greens onto a plate, unwrap the fish, and lay on top. Garnish with the salsa, a slice of fried green tomato, and a piece of Nori Sheet (1).