Seafood is a sure thing when eating in the BVIs; grilling it outdoors and pairing it with citrus and herbs is just the next logical step. Okra is a popular vegetable on the island, and frying it solves any slime problems. Fungi is a local take on polenta. Here, it adds a comforting element to the overall dish.

Yield: 4 servings

Preheat grill to 375˚F. Score outside of fish several times. Brush inside with olive oil and stuff evenly with lemon, lime, parsley, and chives. Season inside and outside with salt and pepper.

Brush grill basket with oil and place fish inside. Grill on either side until meat is opaque, about 5–6 minutes per side.

Bring chicken stock to a boil and add polenta in a thin stream. Reduce heat to medium. Whisk constantly, to avoid lumps, and cook until polenta is creamy, about 20–25 minutes.

Add eggs, buttermilk, and Tabasco to a bowl. Beat until well mixed. Add flour and cornmeal to another bowl and mix. Add okra to egg mixture. Remove okra slices from batter, allowing excess to drip off, and dredge in flour mixture.

Add enough oil to fill a saucepan by 4 inches. Using a candy thermometer, heat oil to 375˚F. Working in batches, add breaded okra to oil and fry until golden brown, about 2 minutes. Drain on paper towels and season immediately with salt. Serve with atop polenta.