One of my favourite dishes from last night's Cayman Cookout barefoot bbq. Chef Gary O'Connor -- who's originally from North Bay Ontario -- made a sea salt crusted local queen snapper. Chunks of snapper flesh, served with some coconut fried rice, plantain, and dried fruits. The sweetness from the coconut and fruit complimenting the tender flesh of the fish. Not only did it taste great, but chef and his team put on a great show at the booth, flambeing each fish before it was served.