1 grouper filet (8 oz.)
3 Tbsp. olive oil
3 scallops
3 sweet potato medallions (pre-blanched)
1 Tbsp. white wine
1 cup flake coconut (toasted)
10 oz. cooked rice (optional)

Mandarin Orange Butter Sauce
1 cup mandarin orange segments
1 cup heavy cream
4 Tbsp. unsalted butter
1 Tbsp. white wine
2 Tbsp. powdered sugar
1 tsp. red pepper flakes (optional)

Cut sweet potatoes into 1” medallions. Add olive oil to a sauté pan or grill. Cook grouper on one side; add salt and pepper to taste. Add scallops and sweet potato medallions and cook until tender. Sprinkle toasted coconut and wine on cooked side of fish filet. To make butter sauce, heat butter, add orange segments and cook to soften. Add cream, powdered sugar and pepper flakes. To serve, add sauce to bottom of plate, top with fish filet, scallops and potato medallions. Drizzle more butter sauce on top.