We got a rather large grouper in today, and Chef threw some fillets at me to skin and employ in a dish of my own. It's what I love about this school--creativity is encouraged and even expected, because the instructors know that what we come up with will be good if we're left on our own. The guys with the other half of the fish went with an elaborate Asian-influenced presentation that required a full minute for its ingredients to be explained. It came out fine, but I found it way too complex. I went simple with a colorful fresh basil and lemon marinade, with a shallot or two and some bell pepper scraps, and grilled it medium with a slice of lemon. It's served with Dauphinoise potatoes, broccoli with lime beurre noisette, and roasted tomatoes.