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 THE EVERGLADES IN FLORIDA.

AND THIS IS AN ACCOMPANIMENT THAT WE PREPARE TO GO ALONG WITH OUR YELLOWTAIL SNAPPER.

WHAT DOES THIS COME OUT OF?

IS IT A TREE?

IT'S THE CENTER SHOOT OF A TREE.

THE TOP OF THE SHOOT GETS QUITE WOODY SO WE'LL CAREFULLY PEEL IT WHICH I'LL SHOW YOU HOW TO DO.

OKAY.

HEARTS OF PALM OXIDIZES QUITE QUICKLY.

YOU MEAN GETS BROWN?

MM-HMM.

SO WE'LL CLEAN UP THE BOTTOM OF THIS.

AND YOU CAN SEE HOW WOODY THIS PALM CAN BE.

IT LOOKS TENDER, THOUGH.

THIS BOTTOM PART IS TENDER.

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

I'LL TAKE THE BOTTOM OF THIS OFF.

THAT ISN'T... THIS IS NOT TERRIBLY TOUGH HERE.

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

YOU WONDER WHO THOUGHT OF EATING THIS?

THIS IS ACTUALLY AN OLD FLORIDA DISH.

A LOT OF THE NATIVES EAT THIS AND THE PEOPLE HAVE BEEN THERE FOR YEARS.

AND THEY CALL IT "SWAMP CABBAGE."

GENERALLY, THE FIRST LAYER IS TOTALLY NOT USABLE.

BUT AS YOU GET INTO THIS NICE, WHITE PART IT BECOMES A LITTLE BIT MORE TENDER.

SO WE CONTINUE TO PEEL THROUGH IT.

AND GENERALLY FROM HERE DOWN IT'S PRETTY TENDER.

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

...CUT THIS INTO RINGS.

AND AS YOU WORK A LITTLE BIT OF THIS PALM WILL GO INTO A LEMON ACIDULATED WATER WHICH IS LEMON JUICE AND WATER.

THAT'S TO KEEP IT FROM DARKENING?

RIGHT.

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

DO YOU USE THE CANNED ONES?

WE DON'T USE THEM AT THE RESTAURANT, NO.

WE DON'T HAVE TO, THERE'S NO NEED TO.

YOU DON'T HAVE TO.

BUT IT IS A SUITABLE SUBSTITUTE.

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

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

NOW WE'LL GO INTO OUR VEGETABLE PREPARATION.

WE'LL BEGIN WITH THE GARLIC HERE WHICH WE SLICE THINLY AND TOAST THIS IN OLIVE OIL TO GIVE THIS STEW ALMOST A NUTTY TASTE.

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

YES.

WE HAVE OUR GARLIC.

WE HAVE SOME CELERY WHICH WE'LL QUICKLY PEEL.

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

RIGHT.

WE JUST PULL THE RIBS WITH 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 THIS 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 OUR 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 OIL IS ALMOST HOT ENOUGH.

AND WE SAUTE THIS GARLIC UNTIL ITS LIGHTLY BROWN.

JUST BEGINNING TO TOAST.

TOO MUCH DARKER IT WILL 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 QUITE A BIT.

ARE THESE NATIVE TO FLORIDA?

WE DO GROW THESE OURSELVES.

YEAH.

BE VERY CAREFUL WHEN WORKING WITH THESE TO KEEP YOUR HANDS AWAY FROM YOUR EYES.

OR YOU CAN COAT YOUR 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, RATED NUMBER NINE.

OH, ON THE HEAT SCALE.

ON THE HEAT SCALE, WHICH IS RIGHT UP THERE.

THESE SCOTCH BONNETS HAVE A VERY UNIQUE TASTE.

THEY'RE PRETTY.

THEY'RE PRETTY, YEAH.

AND YOU FIND THEM QUITE OFTEN THROUGHOUT THE CARIBBEAN AND THE ISLANDS IN A LOT OF THE CONDIMENTS, THE 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 HAVE ENOUGH COLOR.

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

WE DON'T USE PALM OIL AT ALL.

IT TENDS TO BE AN OIL THAT'S NOT REALLY HEALTHY FOR YOU BUT WE WORK A LOT WITH THE OLIVE OILS.

A LITTLE BIT OF VEGETABLE OIL.

ARE THESE GOING TO SWEAT?

WE'RE GOING TO SWEAT THESE.

COOK YOUR ONIONS UNTIL THEY'RE TRANSLUCENT BUT NOT LETTING YOUR VEGETABLES BROWN AT ALL.

YOU MIGHT WANT TO REDUCE THE HEAT A LITTLE BIT.

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

OKAY.

WE WILL THEN DRAIN OUR HEARTS OF PALM.

REMOVE YOUR LEMON.

WE'RE GOING TO PREPARE OUR TOMATOES FOR THIS.

WE'VE TAKEN THE CORE OUT SCORED IT INTO HOT WATER FOR 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 SUMMER TOMATOES HERE.

WE'RE GOING TO THEN CUT THIS IN HALF AND JUST SIMPLY SQUEEZE THE SEEDS OUT.

PEELED, SEEDED, AND JUICED.

YOU CAN SAVE YOUR JUICE THERE.

THIS IS DICED.

WHAT'S THAT, ABOUT TWO OF THEM?

TWO BIG ONES?

THAT'S TWO LARGE TOMATOES.

A LITTLE OVER A CUP I WOULD SAY.

JUST ABOUT A CUP.

OKAY, THIS HAS SWEATED LONG ENOUGH.

WE'RE GOING TO ADD OUR 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 MORE TOWARDS THE END BUT I LIKE TO ADD SALT IN THE BEGINNING TO BEGIN TO REACT WITH THE... AND A LITTLE BIT OF FRESH GROUND BLACK PEPPER.

WE LIKE A LOT OF FRESH CRACKED BLACK PEPPER.

WE HAVE SOME CAPERS THAT WE'VE RINSED.

CAPERS PACKED IN VINEGAR?

MM-HUH.

AND WE'VE TAKEN SOME OLIVES HERE I BELIEVE THESE ARE SPANISH GREEN.

WE JUST CUT AROUND THE STONE.

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

LARGE, BEAUTIFUL LEAVES 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 VERY 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, HAVE THE DISH.

MMM, THAT LOOKS NICE.

AND THEN WE'LL FINISH IT WITH A LITTLE BIT OF BASIL AT THE END SO WE DON'T LOSE THE 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 ALL THE FLAVORS REALLY.... EVERYTHING MELDS TOGETHER.

...EVERYTHING COMES 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 DISPLAY 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 FLORIDA WEATHER WITH 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, THICK TEXTURED WHITE MEAT.

THIS IS A YELLOWTAIL SNAPPER... 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 SOFTER 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 THAT 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 THESE 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 VERY 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 BONE 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 HOW SOFT THE TEXTURE OF THE FISH IS.

THIS IS PROBABLY ONE 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 THIS FOR... THAT'S INTERESTING BECAUSE MOST PEOPLE WOULD CUT OFF THAT PART.

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

AND THEN YOU CAN FEEL YOUR 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 COME RIGHT OUT.

THAT'S NICE AND NEAT.

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

IT'S NICE TO KNOW THAT YOU DO THIS.

AND WE MAKE SURE ALL OUR SCALES ARE REMOVED.

AND YOU LEAVE THE SKIN ON.

WE'RE GOING TO LEAVE THE 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 TREMENDOUSLY.

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

AND WE'RE GOING TO SCORE THAT.

AND WE WILL RESERVE 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, LIKE A... JUST BY THE FEEL YOU CAN TELL THIS IS A LITTLE BIT HARD HERE BUT IT SHOULD BE A LITTLE TENDER.

IF ITS OVERRIPE IT GETS KIND OF MUSHY.

MUSHY, RIGHT.

SO WE'RE GOING TO TAKE HALF 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 TYPE 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 USING A LARGER DICE OR FOR JUST A QUICK WAY TO DO FRUIT FOR GARNISH OR FOR DESSERTS OR EVEN JUST FOR BREAKFAST.

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

PEEL THE MANGO RIGHT OFF THEN SLICE ALONG THE SKIN AND IT COMES RIGHT OFF.

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

SURE.

I LOVE THAT.

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

I'LL GOING TO SLICE THIS PAPER, 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 JULIENNE THE GINGER.

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

MM-HUH.

FOR THE SNAPPER FILLETS NOW WE'RE GOING TO LIGHTLY SEASON 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 COAT THEM IN FLOUR.

AND THEN SHAKE OFF ANY EXCESS FLOUR.

IS THAT TO GIVE THEM A LITTLE CRUNCH?

JUST A LITTLE CRUNCH AND I THINK THE FLOUR ACTS AS ALMOST LIKE A... IT ALMOST SEALS IN THE 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 NICE 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 THE FISH IF IT'S SIZZLING.

YEAP, YOU'VE GOT IT.

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

ESPECIALLY ON THE YELLOWTAIL SNAPPER.

WE'RE GOING TO SEAR THESE I WOULD SAY ALMOST TWO THIRDS OF THE WAY FROM 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 PLATED ON A WARM PLATE.

WE FLIP THESE AWAY FROM OURSELVES.

SO THE OIL DOES NOT HIT YOU.

RIGHT.

THAT'S A GOOD HABIT TO GET INTO.

THIS ONE'S READY.

YES, THAT IS A LITTLE MORE BROWN.

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

I'M GOING TO CAREFULLY REMOVE THIS ONTO A PLATE.

YOU ALWAYS SERVE IT SKIN-SIDE UP?

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

ONE EACH WAY.

ONE EACH WAY.

CRISSCROSSED.

AND NOW TO FINISH OUR 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 AND A HALF OF FISH AND EACH PERSON GETS THE WHOLE FISH, TWO 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 WHERE 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 FINISH THIS UP WITH SOME FRESH GINGER.

A LITTLE BIT OF MANGO.

SOME FRESH PICKED WHOLE 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 WILL FINISH THIS WITH A PINCH OF SALT AND SOME PEPPER.

THAT'S GOING TO BE LOVELY.

AND WHEN WE TASTE THE 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 THE SWEETNESS IN THAT SAUCE.

AND NOW TO PLATE THIS FISH JUST SLIDE IT ONTO A... YOU ALWAYS USE THOSE GREAT BIG PLATES?

WE LIKE TO.

I LIKE TO KEEP THE 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 SPOON 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 THE HEARTS OF PALM... A LITTLE SIDE DISH OF THAT.

IT'S STILL NICE AND 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, MILD 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 SEE IT COOKED "IT'S USUALLY JUST 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, YOU'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.