Executive Chef Andy Niedenthal of the Green Turtle Inn in Islamorada offers this delicious dish for four. For more information about the restaurant, visit <a href="http://www.greenturtlekeys.com.t"target=_"blank">www.greenturtlekeys.com.</a>.</p><p><b>Ingredients:</b></p><p><li> 1 1/4 pounds snapper or grouper</p><p><li> Juice of 6 sour oranges</p><p><li> 1 red onion brunoise</p><p><li> 1 red pepper brunoise</p><p><li> 1 green pepper brunoise</p><p><li> 1 yellow pepper brunoise</p><p><li> 1 tomato brunoise</p><p><li> 4 cloves blanched garlic</p><p><li> 1 bunch cilantro leaves</p><p><li> 1 bunch scallion bias cut</p><p><li> 1 bunch finely chopped chives</p><p><li> Drizzle of chili oil</p><p><li> Drizzle of key lime</p><p><li> Fried tortilla strips, fine julienne, fried crisp</p><p><li> Salt and pepper</p><p><li> Sour orange sorbet, 4 small scoops</p><p><i> Note: Brunoise is a very fine dice.</i></p><p><b>Directions: </b></p><p>Thinly slice the fish into two pieces against grain on bias and place on plates in a five point star. </p><p>Season with salt and pepper. Divide sour orange juice over all four plates and cover the fish completely. Cover each plate with plastic wrap and press out all air so fish is covered completely by the juice. Refrigerate for about an hour. To blanch garlic, thinly slice the cloves on a mandolin into a cup of very hot water and let stand for five minutes, then drain and refrigerate. </p><p>To plate: remove plastic from plates pour off half of the juice and wipe the rim of each plate. Equally distribute all vegetables, garlic and cilantro on to each of the four plates, making a confetti like appearance. Drizzle with key lime and chili oils. Place a scoop of sorbet in the center of each plate and garnish with the tortilla crisps.