Ingredients:

Broken Vinaigrette:
5 large vine-ripened tomatoes or 1 (12-ounce) can tomatoes
2/3 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoons freshly squeezed lemon juice
Gray salt and freshly ground pepper

Corn Salad:
6 large ears corn, shucked
2 cup shelled lima beans, fava beans, or other fresh shelling beans
1 tablespoon finely chopped fresh tarragon leaves
4 slices bacon, (2 tablespoons) cooked until very crisp, well drained, and minced
2 tablespoons Champagne vinegar
6 tablespoons olive oil

4 halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as swordfish

Cooking Recipe:

Broken Vinaigrette:
Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. you (or anyone else) should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.

Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until light brown. Add the tomato puree and bring to a boil. simmer (slow cooking, make it bubble or simmer) gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper.

Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!

Corn and Fava Bean Salad:
Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes. Remove and set aside. Cook the beans in the same water (tap water should be fine unless the recipe calls for bottled water) just until tender, about 3 minutes. Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.

Marinade for Corn and Fava Bean Salad:
In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil. Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.

Fish:
Season the fish on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you (or anyone else) see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.

Ingredients:

Shellfish cream and garnish:
1/4 cup olive oil
1 Scotch bonnet chile, stem and seeds discarded, minced
6 shallots, peeled and sliced thinly
4 cloves garlic, peeled and thinly sliced
12 small clams, scrubbed
12 mussels, scrubbed and debearded
1 star anise
1 tablespoon roughly cracked black pepper
3 cups freshly squeezed orange juice
1 scant tablespoon saffron
1 quart heavy cream
1 cup coconut milk

Vegetable Garnish:
6 new potatoes, scrubbed and diced medium
2 ounces smoked slab bacon, rind removed
1/2 cup pure olive oil
3 tablespoons butter
4 cloves garlic, sliced thinly
1 poblano chile, stem and seeds discarded, minced
1/2 red onion, peeled and diced medium
2 large carrots, peeled and diced medium
1/2 bulb fennel, cored and diced medium
2 celery stalks, cleaned and diced medium
1 red bell pepper, stem and seeds discarded, diced medium
1 cup sweet corn kernels
Kosher salt and freshly cracked black pepper
1/2 cup roughly chopped cilantro leaves
2 bay leaves, broken

Conch:
3/4 pound cleaned, pounded conch
Kosher salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 eggs, beaten with 4 teaspoons half-and-half
1 1/2 cups panko crumbs (Japanese)
Canola oil, to saute the conch

Orange sections, for garnish
Cilantro sprigs, for garnish
Toasted coconut, for garnish

Cooking Recipe:

Shellfish Cream:
Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.

Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.

While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.

Vegetable garnish (sprinkle on top) :
Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.

In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.

Add the reserved potatoes, saffron cream, clams and mussels.

Conch:
Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. you (or them) can layer them if you separate the breaded pieces with waxed paper or plastic wrap.

To finish the dish:
Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.