HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, MARK MILITELLO CHEF/OWNER OF MARK'S PLACE IN NORTH MIAMI GIVES US A SAMPLING OF SOME GREAT FLORIDA DISHES.

FUNDING FO MARK MILITELLO IS GOING TO SHOW US WHAT TO DO WITH A FRESH HEART OF PALM.

THAT'S THE FIRST TIME I'VE EVER SEEN ONE, MARK.

WELL, JULIA, THIS IS THE CABBAGE PALM.

AND WE FIND THIS OUT TOWARDS TH E EVERGLADES IN FLORIDA.

AND THIS IS AN ACCOMPANIMENT TH AT WE PREPARE TO GO ALONG WITH OU R YELLOWTAIL SNAPPER.

WHAT DOES THIS COME OUT OF?

IS IT A TREE?

IT'S THE CENTER SH OOT OF A TREE.

THE TOP OF THE SHOOT GE TS QUITE WOODY SO WE'LL CAREFULLY PE EL IT WHICH I'LL SH OW YOU HOW TO DO.

OKAY.

HEARTS OF PALM OXIDIZES QU ITE QUICKLY.

YOU MEAN GETS BROWN?

MM-HMM.

SO WE'LL CLEAN UP TH E BOTTOM OF THIS.

AND YOU CAN SEE HOW WOODY TH IS PALM CAN BE.

IT LOOKS TENDER, THOUGH.

THIS BOTTOM PART IS TENDER.

AS WE GET UP TO WARDS THE TOP IT WILL GET QUITE A BIT TOUGHER.

I'LL TAKE THE BOTTOM OF THIS OFF.

THAT ISN'T...

THIS IS NOT TERRIBLY TO UGH HERE.

TO BEGIN TO PEEL IT WE NEED TO MAKE A CUT RI GHT DOWN THROUGH THE PALM.

YOU WONDER WHO THOUGHT OF EATING THIS?

THIS IS ACTUALLY AN OLD FLORIDA DISH.

A LOT OF THE NATIVES EA T THIS AND THE PEOPLE HAVE BE EN THERE FOR YEARS.

AND THEY CALL IT "S WAMP CABBAGE."

GENERALLY, THE FIRST LAYER IS TOTALLY NOT USABLE.

BUT AS YOU GET INTO TH IS NICE, WHITE PART IT BECOMES A LITTLE BI T MORE TENDER.

SO WE CONTINUE TO PEEL THROUGH IT.

AND GENERALLY FR OM HERE DOWN IT'S PRETTY TENDER.

YOU CAN SEE WE THEN... THAT'S FASCINATING.

...CUT THIS IN TO RINGS.

AND AS YOU WORK A LITTLE BIT OF THIS PALM WILL GO INTO A LEMON AC IDULATED WATER WHICH IS LEMON JUICE AN D WATER.

THAT'S TO KEEP IT FROM DARKENING?

RIGHT.

AS WE GET INTO TH E TOP OF THE PALM YOU CAN SEE AS TH IS BREAKS APART IT'S VERY TENDER AND ALMOST THE SAME AS THE HEARTS OF PALM YO U GET IN A CAN.

DO YOU USE THE CANNED ONES?

WE DON'T USE THEM AT TH E RESTAURANT, NO.

WE DON'T HAVE TO, TH ERE'S NO NEED TO.

YOU DON'T HAVE TO.

BUT IT IS A SUITABLE SU BSTITUTE.

CANNED HEARTS OF PALM HAVE AL READY BEEN BLANCHED SO INSTEAD OF ADDING IT AT THE BEGINNING ITS ADDED MORE TOWARDS TH E END.

SO WE CAN CONTINUE TO CUT THE HEART HERE AND IMMEDIATELY GOES IN TO THE ACIDULATED WATER.

NOW WE'LL GO INTO OU R VEGETABLE PREPARATION.

WE'LL BEGIN WITH TH E GARLIC HERE WHICH WE SLICE THINLY AND TOAST THIS IN OLIVE OIL TO GIVE THIS STEW AL MOST A NUTTY TASTE.

YOU WANT THAT STARTED WITH THE HEAT ON A LITTLE BIT?

YES.

WE HAVE OUR GARLIC.

WE HAVE SOME CELERY WH ICH WE'LL QUICKLY PEEL.

OH, YOU'RE PEELING IT JUST SO IT'LL BE MORE TENDER, I GUESS.

RIGHT.

WE JUST PULL THE RIBS WI TH A PARING KNIFE.

IT'S GOING TO COOK SO IT WILL BE TENDER BUT THIS HELPS A LITTLE BIT HERE.

WE CUT THIS ON A BIAS.

IS THAT SO IT WILL LOOK BIGGER?

A LITTLE BIT BIGGER AND I THINK TH IS SIZE PIECES WILL FIT WITH THE PALM A LITTLE BIT BETTER.

AND THEN WE HAVE AN ONION... AND WHAT WOULD WE DO WITHOUT ONIONS!

...WHICH WE'LL DICE.

WE'RE GOING TO ADD OU R OLIVE OIL.

HOW MANY CLOVES ARE IN THERE?

ABOUT THREE I GUESS?

IT CALLS FOR TWO TO THREE CLOVES.

DEPENDING ON THE SIZE.

YOU CAN SEE THE OLIVE OI L IS ALMOST HOT ENOUGH.

AND WE SAUTE THIS GARLIC UN TIL ITS LIGHTLY BROWN.

JUST BEGINNING TO TOAST.

TOO MUCH DARKER IT WI LL BECOME BITTER.

AND ONCE THAT IS BROWN WE ADD OUR CELERY AND OUR ONIONS AND A LITTLE BIT OF A SCOTCH BONNET PEPPER.

THESE PEPPERS ARE VERY HOT AND THE HEAT VARIES QU ITE A BIT.

ARE THESE NATIVE TO FLORIDA?

WE DO GROW TH ESE OURSELVES.

YEAH.

BE VERY CAREFUL WHEN WO RKING WITH THESE TO KEEP YOUR HANDS AW AY FROM YOUR EYES.

OR YOU CAN COAT YO UR HANDS WITH A LITTLE BIT OF AN OIL.

DOES THAT HELP?

THAT SEEMS TO PROTECT THEM.

ARE THESE HOTTER THAN MOST CHILES?

THESE ARE, I BELIEVE, RA TED NUMBER NINE.

OH, ON THE HEAT SCALE.

ON THE HEAT SCALE, WH ICH IS RIGHT UP THERE.

THESE SCOTCH BONNETS HA VE A VERY UNIQUE TASTE.

THEY'RE PRETTY.

THEY'RE PRETTY, YEAH.

AND YOU FIND THEM QU ITE OFTEN THROUGHOUT THE CARIBBEAN AN D THE ISLANDS IN A LOT OF THE CONDIMENTS, TH E TABLE SAUCES.

THAT'S BEGINNING TO... ...BEGINNING TO TOAST AND YOU SEE IT'S GETTING A LITTLE BIT OF COLOR.

YELLOWISH, YEAP.

JUST ANOTHER MINUTE AND I THINK WE'LL HA VE ENOUGH COLOR.

DO YOU USE VEGETABLE OIL AND PALM OIL AND THINGS LIKE THAT?

WE DON'T USE PA LM OIL AT ALL.

IT TENDS TO BE AN OIL THAT'S NOT REALLY HE ALTHY FOR YOU BUT WE WORK A LOT WI TH THE OLIVE OILS.

A LITTLE BIT OF VEGETABLE OIL.

ARE THESE GOING TO SWEAT?

WE'RE GOING TO SWEAT THESE.

COOK YOUR ONIONS UN TIL THEY'RE TRANSLUCENT BUT NOT LETTING YO UR VEGETABLES BR OWN AT ALL.

YOU MIGHT WANT TO REDUCE TH E HEAT A LITTLE BIT.

DO YOU WANT ME TO WATCH THEM WHILE YOU DO THE REST?

OKAY.

WE WILL THEN DRAIN OU R HEARTS OF PALM.

REMOVE YOUR LEMON.

WE'RE GOING TO PREPARE OU R TOMATOES FOR THIS.

WE'VE TAKEN THE CORE OUT SCORED IT INTO HOT WATER FO R 20 SECONDS AND THEN INTO A QUICK ICE BATH TO LOOSEN THE SKIN.

IT COMES OFF PERFECTLY.

IT COMES OFF QUITE EASILY.

HASN'T GOTTEN MUSHY.

THESE ARE BEAUTIFUL SU MMER TOMATOES HERE.

WE'RE GOING TO THEN CU T THIS IN HALF AND JUST SIMPLY SQUEEZE TH E SEEDS OUT.

PEELED, SEEDED, AND JUICED.

YOU CAN SAVE YO UR JUICE THERE.

THIS IS DICED.

WHAT'S THAT, ABOUT TWO OF THEM?

TWO BIG ONES?

THAT'S TWO LA RGE TOMATOES.

A LITTLE OVER A CUP I WOULD SAY.

JUST ABOUT A CUP.

OKAY, THIS HAS SWEATED LO NG ENOUGH.

WE'RE GOING TO ADD OU R PALM.

WE ADD ABOUT A POUND OF THE HEARTS OF PALM.

THAT'S ABOUT...

IT'S LIKE A QUART AND A HALF.

THESE DON'T NEED TO COOK LONG, DO THEY?

NO, JUST UNTIL TENDER.

I'VE NEVER HAD ANYTHING LIKE THIS.

AND THEN...

THESE DON'T NEED MUCH.

PRETTY WITH THAT RED.

WE'RE GOING TO ADD A LITTLE BIT OF THE... ...OF THE LEMON.

...ACIDULATED LEMON WATER.

AND I'LL ADD SOME SALT AND PEPPER.

THAT'S ABOUT HALF A TEASPOON.

WE'LL ADJUST THAT MO RE TOWARDS THE END BUT I LIKE TO ADD SALT IN THE BEGINNING TO BEGIN TO REACT WI TH THE... AND A LITTLE BIT OF FRESH GROUND BL ACK PEPPER.

WE LIKE A LOT OF FRESH CR ACKED BLACK PEPPER.

WE HAVE SOME CAPERS THAT WE'VE RINSED.

CAPERS PACKED IN VINEGAR?

MM-HUH.

AND WE'VE TAKEN SO ME OLIVES HERE I BELIEVE THESE AR E SPANISH GREEN.

WE JUST CUT AROUND TH E STONE.

AND WE'RE GOING TO FINISH THIS WITH THE THIRD INGREDIENT RI GHT AT THE END WHICH IS A LITTLE BIT OF FRESH BASIL.

LARGE, BEAUTIFUL LE AVES OF BASIL.

WE'RE GOING TO ROLL THESE UP.

THAT'S A VERY GOOD TRICK, ISN'T IT?

IT'S A GREAT TRICK.

AND THEN CUT THESE VE RY FINELY...

...INTO A CHIFFONADE.

THAT'S WONDERFUL.

IT REALLY DOES MAKE A CHIFFONADE...

DOESN'T IT?

OKAY, I THINK WE'RE READY.

YOU CAN SEE THE HEARTS OF PALM ARE TENDER.

TOMATO JUICE IS KIND OF EVAPORATED.

YEAH, IT'S BEGINNING TO LOOK LIKE A STEW.

TO FINISH THIS WE ADD OUR CAPERS.

YOU HAVE ABOUT A QUARTER OF A CUP?...

NOT QUITE, ABOUT TWO TABLESPOONS.

THOSE ARE GREEN OLIVES.

AND OUR GREEN OLIVES.

THERE WE HAVE, HA VE THE DISH.

MMM, THAT LOOKS NICE.

AND THEN WE'LL FI NISH IT WITH A LITTLE BIT OF BASIL AT THE END SO WE DON'T LOSE TH E TASTE OF THE FRESH HERB.

AND STIR THAT IN.

WE DO THIS IN THE MORNING FOR SERVICE IN THE EVENING AND THEN IT SITS AND I THINK AL L THE FLAVORS REALLY.... EVERYTHING MELDS TOGETHER.

...EVERYTHING CO MES TOGETHER.

YEAH.

AND THAT'S OUR DISH.

WE'LL RESERVE THIS AND THEN BEGIN TO PREPARE OUR YELLOWTAIL SNAPPER DISH AND THE TWO WILL BE SERVED TOGETHER THEN.

WE'RE GOING TO DO YELLOWTAIL NOW?

RIGHT.

GOOD.

CHEF MARK HAS A WONDERFUL DI SPLAY OF FLORIDA RED SNAPPER AND I SEE THAT THE THUNDERSTORM SEEMS TO BE OVER.

THAT WOULD BE BETTER FOR THE FISH WOULDN'T IT?

I BROUGHT A LITTLE FL ORIDA WEATHER WI TH ME AS WELL.

HERE WE HAVE...

THIS IS INCREDIBLE, ISN'T IT?

IT'S A BEAUTIFUL FISH.

THIS IS ENORMOUS.

WHAT IS THIS?

THIS IS A MUTTON SNAPPER.

MUTTON?

THIS IS A VERY FIRM, TH ICK TEXTURED WHITE MEAT.

THIS IS A YELLOWTAIL SN APPER... SEE THE YELLOWTAIL?...

AND THE LINE... THAT'S A NICE LINE GOING THROUGH.

THAT'S A PRETTY ONE.

THIS IS A MANGROVE SNAPPER.

THIS HAS A LITTLE BIT SO FTER TEXTURE.

WE'RE GOING TO FILLET THIS SO YOU'LL BE ABLE TO SEE.

THIS IS MAYBE JUST A LITTLE BIT FIRMER THAN THE YELLOWTAIL.

IN THE MARKETS IN FLORIDA WILL YOU FIND A FISH LIKE THIS WHOLE?

YOU'LL FIND IT IN THE FISH MARKETS WHERE THEY'LL GENERALLY TAKE THE FILLET AND THEN CUT IT IN PORTIONS FOR YOU.

BUT YOU'LL SEE THE WHOLE FISH DISPLAYED.

QUITE OFTEN, SURE.

IT'S BEAUTIFUL.

NOW WHAT ARE YOU GOING TO DO WITH IT?

WE HAVE SOME TH AT WE HAVE...

HERE WE HAVE A YELLOWTAIL THAT WE HAVE... OH, YEAH.

THAT WE HAVE SCALED.

REMOVED THE SCALES.

AND WE'RE GOING TO FILLET THIS.

BE CAREFUL WITH TH ESE DORSAL FINS THEY CAN HURT.

YOU DON'T CUT THE FINS OFF?

I DON'T.

I'VE CUT SO MUCH FISH THAT I'M GENERALLY VE RY CAREFUL I DON'T NEED TO.

JUST CUT RIGHT ALONG THE BACK.

I FOLLOW THE BACKBONE.

IT DOESN'T HAVE A COMPLICATED BONE STRUCTURE.

NOT A COMPLICATED BO NE STRUCTURE.

I THINK IF THERE IS AN AREA WHERE YOU'RE GOING TO HAVE ANY DIFFICULTY IT'S IN THE AREA OF THE RIB CAGE WHERE THEY HAVE A HIGH RIB CAGE.

IT'S KIND OF A PINKISH FLESH, ISN'T IT?

MM-HUH.

CUT RIGHT DOWN THROUGH.

WELL, THAT'S EASY ENOUGH.

AND YOU CAN SEE HO W SOFT THE TEXTURE OF THE FISH IS.

THIS IS PROBABLY ON E OF OUR BETTER.

AND THERE'S A BONE RIGHT IN THERE.

THAT'S A FEW BONES.

WE CAN SEE YOU'VE DONE THIS BEFORE.

WELL, THAT'S PERFECTLY EASY TO FILLET.

AND WE'RE CAREFUL WHEN WE DO FILLET TO LEAVE A PORTION OF THE BELLY ON BECAUSE I THINK IT REALLY HELPS THE PRESENTATION WHEN WE FINALLY DO SERVE THEM AND PRESENT THE FISH.

WE'LL CHECK TH IS FOR... THAT'S INTERESTING BECAUSE MOST PEOPLE WOULD CUT OFF THAT PART.

WE'RE GOING TO SQUARE IT OFF JU ST A LITTLE BIT.

AND THEN YOU CAN FEEL YO UR LINE OF LATERAL BONES WHICH THERE'S TWO WAYS TO REMOVE THESE BONES.

EITHER WITH A NEEDLE-NOSE PLIERS OR WE'RE GOING TO DO A LITTLE V-CUT.

BEING CAREFUL NOT TO GO THROUGH THE SKIN.

OH, I SEE, IT'S JUST IN THAT LITTLE V. SO WE CUT THIS OUT AND THEN TURN OUR KNIFE AND THESE BONES CO ME RIGHT OUT.

THAT'S NICE AND NEAT.

A LOT OF PEOPLE AT HOME DON'T HAVE THE NEEDLE-NOSE PL IERS TO DO THAT.

IT'S NICE TO KNOW THAT YOU DO THIS.

AND WE MAKE SURE ALL OU R SCALES ARE REMOVED.

AND YOU LEAVE THE SKIN ON.

WE'RE GOING TO LEAVE TH E SKIN ON.

WE WILL TAKE A SLICING KNIFE -- ACTUALLY ANY SHARP KNIFE BUT A SLICER SEEMS TO WORK WELL.

WE'RE GOING TO USE A BONING KNIFE.

AND WE'RE GOING TO SCORE THIS.

THE SKIN ON THE SNAPPER TENDS TO SHRINK TR EMENDOUSLY.

SO THIS HELPS CONTROL IT A LITTLE BIT SO THAT WHEN COOKING, YO UR FILLET DOES NOT CURL.

AND WE'RE GOING TO SCORE THAT.

AND WE WILL RE SERVE THESE.

MM-HUH, NICE AND NEAT.

ONCE WE SAUTE THESE FISH WE'RE GOING TO MAKE THE SAUCE FROM SOME FRESH MANGO.

HOW DO YOU TELL IF THE MANGO IS RIPE AND READY TO USE?

IT SHOULD, LI KE A... JUST BY THE FEEL YO U CAN TELL THIS IS A LITTLE BIT HA RD HERE BUT IT SHOULD BE A LITTLE TENDER.

IF ITS OVERRIPE IT GETS KIND OF MUSHY.

MUSHY, RIGHT.

SO WE'RE GOING TO TAKE HA LF OF THIS OFF AND YOU'LL BE ABLE TO SEE THE SHAPE OF THIS STONE OF THE MANGO.

THIS STONE GENERALLY RUNS LENGTHWISE HERE.

IN KIND OF AN OBLONG SHAPE.

SO WE'RE ABLE TO TAKE HALF OFF YOU THEN CAN TAKE OFF A SMALL AMOUNT ON EACH OF THESE SIDES.

YOU CAN KIND OF SEE HOW IT'S A REAL OBLONG TY PE OF STONE AND THAT YOU, AGAIN TAKE OFF MORE ON YOUR SIDES.

AND YOU CAN EAT IT YOURSELF.

THAT'S FOR THE COOK.

NOW WHAT ARE YOU GOING TO DO THERE?

THIS IS IF YOU'RE US ING A LARGER DICE OR FOR JUST A QUICK WAY TO DO FRUIT FOR GARNISH OR FOR DESSERTS OR EVEN JUST FO R BREAKFAST.

YOU KIND OF JUST... THAT'S WONDERFUL.

PEEL THE MANGO RI GHT OFF THEN SLICE AL ONG THE SKIN AND IT COMES RI GHT OFF.

IT WOULD BE A NICE PRESENTATION, ISN'T IT?

SURE.

I LOVE THAT.

WE HAVE SOME MANGO TH AT WE'VE DICED AND THE LAST PART IS THE GINGER WHICH WE'RE GOING TO PEEL.

I'LL GOING TO SLICE THIS PA PER, PAPER THIN.

IS THAT A SPECIAL KNIFE FOR PAPER THIN SLICES?

THE EDGES ON THIS KNIFE... AS YOU CUT PUSHES YOUR SLICES AWAY.

OH, I SEE.

THAT'S WONDERFUL.

AND THEN WE JUST JU LIENNE THE GINGER.

THAT GINGER ALWAYS SMELLS SO GOOD, DOESN'T IT?

MM-HUH.

FOR THE SNAPPER FILLETS NOW WE'RE GOING TO LIGHTLY SE ASON WITH A LITTLE SALT.

AND PEPPER.

WE USE BLACK PEPPER.

ON BOTH SIDES.

A LITTLE BIT.

OKAY, WE'RE GOING TO TAKE THESE AND VERY LIGHTLY CO AT THEM IN FLOUR.

AND THEN SHAKE OFF AN Y EXCESS FLOUR.

IS THAT TO GIVE THEM A LITTLE CRUNCH?

JUST A LITTLE CRUNCH AND I THINK THE FLOUR AC TS AS ALMOST LIKE A...

IT ALMOST SEALS IN TH E MOISTURE ON THE FISH.

OH, MM-HUH.

THAT'S CALLED "DREDGING" ISN'T IT?

MM-HUH.

AND THEN INTO OUR HOT PAN.

A NO-STICK'EM PAN.

WHAT'S THAT, CLARIFIED BUTTER?

A LITTLE BIT OF CLARIFIED BUTTER.

NOTHING LIKE BUTTER IS THERE FOR GIVING THAT LOVELY TASTE TO THINGS?

NOTHING LIKE BUTTER, ESPECIALLY WITH FISH.

MAKE SURE THAT'S NI CE AND HOT.

CAN YOU LOOK AT IT AND TELL IF IT'S HOT ENOUGH?

YOU CAN SEE THAT IT 'S BEGINNING TO SMOKE AND THE MINUTE YOU HIT TH E FISH IF IT'S SIZZLING.

YEAP, YOU'VE GOT IT.

I CAN SEE THAT THE SKIN DOES PULL UP, DOESN'T IT?

ESPECIALLY ON TH E YELLOWTAIL SNAPPER.

WE'RE GOING TO SEAR THESE I WOULD SAY ALMOST TW O THIRDS OF THE WAY FR OM THE SKIN SIDE TRYING TO GET A NICE CRUST ON THE SNAPPER.

WE LIKE TO COOK THE FISH JUST TO THE POINT WHERE IT'S JUST BARELY DONE.

BEING SUCH A DELICATE CREATURE THE HEAT WILL CONTINUE TO COOK AS IT SITS.

ESPECIALLY IF THEY'RE PL ATED ON A WARM PLATE.

WE FLIP THESE AW AY FROM OURSELVES.

SO THE OIL DOES NOT HIT YOU.

RI GHT.

THAT'S A GOOD HABIT TO GET INTO.

THIS ONE'S READY.

YES, THAT IS A LITTLE MORE BROWN.

AND YOU CAN SEE TH E FISH LOOKS LIKE IT 'S DONE.

I'M GOING TO CAREFULLY RE MOVE THIS ONTO A PLATE.

YOU ALWAYS SERVE IT SKIN-SIDE UP?

I SERVE ONE SK IN SIDE UP... OH, THAT'S A GOOD IDEA.

ONE EACH WAY.

ONE EACH WAY.

CRISSCROSSED.

AND NOW TO FINISH OU R SAUCE.

WE ADD OUR BUTTER.

AND WE'RE MAKING EXTRA SAUCE HERE.

YOU SERVE, EACH PERSON GETS A WHOLE... EACH PERSON GETS...

THIS IS A POUND AN D A HALF OF FISH AND EACH PERSON GETS TH E WHOLE FISH, TW O FILLETS.

THAT MAKES A NICE HEFTY SERVING DOESN'T IT?

IT'S PROBABLY CLOSE TO EIGHT OUNCES MAYBE A LITTLE BIT MORE.

WE TEND TO LET THE BUTTER GO A LITTLE BIT TOO FAR TO THE POINT WH ERE IT IS BURNED BUT WE WANT TO, AGAIN... LOOK FOR JUST THE NUTTY... JUST SORT OF A NUTTY BROWN.

OOH, THAT LOOKS LOVELY.

THIS BUTTER IS GOING TO CONTINUE TO COOK AND WE'LL QUICKLY FI NISH THIS UP WITH SOME FRESH GINGER.

A LITTLE BIT OF MANGO.

SOME FRESH PICKED WH OLE MINT LEAVES.

A LITTLE BIT OF RUM.

A LITTLE BIT OF RUM.

THAT'S GOING TO BE NICE.

BUT NOT MUCH.

OH, FLAME IT.

BURN OFF THE ALCOHOL.

ADD OUR MACADAMIA NUTS.

TOASTED MACADAMIA NUTS.

IT'S GOING TO BE A MARVELOUS SAUCE.

AND WE THEN WI LL FINISH THIS WITH A PINCH OF SALT AND SOME PEPPER.

THAT'S GOING TO BE LOVELY.

AND WHEN WE TASTE TH E SAUCE THERE SHOULD BE A LITTLE FLAVOR OF... YOU CAN TASTE A HINT OF THE RUM A LITTLE BIT OF THE GINGER AND A LITTLE BIT OF THE SWEETNESS... ...FROM THE MANGO.

IT TASTES ABOUT RIGHT.

MMM, THAT'S LOVELY, ISN'T IT?

IF YOU FIND YOUR MANGO IS NOT RIPE ENOUGH... NOT SWEET ENOUGH A LITTLE PINCH OF SUGAR WILL BRING UP TH E SWEETNESS IN THAT SAUCE.

AND NOW TO PLATE TH IS FISH JUST SLIDE IT ON TO A... YOU ALWAYS USE THOSE GREAT BIG PLATES?

WE LIKE TO.

I LIKE TO KEEP TH E FOOD...

THEY'RE FUN.

...A LITTLE BIT SPARSE AND THE FOOD TENDS TO BE THE FOCUS IN THE MIDDLE OF THE PLATE THEN.

WE'LL LIGHTLY SP OON OVER A LITTLE BIT OF THE BUTTER MIXTURE.

WELL, THAT'S, THAT'S NICE.

THAT'S LOVELY.

A VERY SIMPLE DISH TO PREPARE.

HERE WE HAVE A KEY LIME.

THAT'S LOVELY.

AND WE'LL ADD A TOUCH OF THE LIME.

IT'S SO NICE NOT HAVING A DISH MUCKED UP WITH A LOT OF STUFF ON IT.

AND AN AWFUL LOT OF PEOPLE DO THAT AND THEN YOU DON'T REALLY SEE WHAT'S THE MAIN COURSE.

AND WE'LL SERVE TH E HEARTS OF PALM... A LITTLE SIDE DISH OF THAT.

IT'S STILL NICE AN D WARM.

AND THEN ALL THE JUICES HAVE NOW MELDED TOGETHER.

YOU CAN FINISH THIS WITH A LITTLE BIT OF FRESH BASIL.

AND THERE WE HAVE IT.

THAT'S A BEAUTIFUL PRESENTATION.

YOU THINK WE OUGHT TO SEE IF IT'S ANY GOOD?

LET'S TASTE IT.

THANK YOU.

THAT IS VERY NICE HAVING THE FILLETS CROSSED.

IT'S A BIG SERVING THOUGH.

MMM.

THAT CRUSTINESS, THAT'S DELICIOUS AND I LOVE THE SAUCE WITH IT.

VERY NICE, MI LD TASTING.

VERY ORIGINAL... ...AND WONDERFUL.

THANK YOU.

Julia: THE SAUCES WERE, I THINK, PARTICULARLY INTERESTING AND I LOVE USING THE HEART OF PALM.

AS SOMEBODY SAID... "YOU RARELY EVER SE E IT COOKED "IT'S USUALLY JU ST IN A SALAD."

WE'RE VERY FORTUNATE THOUGH TO HAVE THOSE.

AND THEY'RE RIGHT IN OUR BACKYARDS.

WELL, IT'S BEEN GREAT FUN TO HAVE YOU HERE, MARK.

THANK YOU VERY MUCH.

THANK YOU, YO U'VE ADDED...

IT'S BEEN WONDERFUL.

A LOT TO OUR PROGRAM.

I JUST WANT TO THANK YOU.

WELL, THANK YOU.

COME AGAIN.

IT'S MY PLEASURE.

I WOULD LOVE TO.

I NEVER REALLY INTENDED TO END UP AS A RESTAURATEUR OR CHEF BUT IT WAS FUNNY THAT ONE THING LED TO ANOTHER.

WHAT LED YOU FIRST?

WELL, A YEAR OF PRE-MED AND I HAD ENOUGH OF THAT.

FINALLY, I ENDED UP IN THE HOTEL SCHOOL AT FLORIDA INTERNATIONAL UNIVERSITY.

Julia: BON APPETIT.