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Jacques Pépin

One dish served fresh every day.
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Slide 19 of 21
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recipes

Grouper with Jicama and Black Bean Sauce

This dish was inspired by the delicious local grouper Jacques Pépin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a dice of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.

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