The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn’t curdle
