Season the grouper fillet with oregano, thyme, and pepper, and let it sit for 15 to 20 minutes. Peel the green plantain, and in a pot with room temperature water and 2 tablespoons of salt, place the plantain.

Dice all the vegetables finely, and in a bowl with vinegar and lemon juice, add all the vegetables, oregano, and salt and pepper. Chill in the refrigerator.

In hot oil (356-374°F), fry the plantain slices cut into thick rounds of 1 1/2 inches until golden and tender inside. Drain, let rest, and then mash until forming a fine plantain dough. Do this with each one, fry again until crispy. Remove and season with salt and pepper.

On a grill, place the grouper, add salt, and cook for 5 minutes on each side over medium heat. Remove, plate, and use the pico de gallo as desired. I recommend using the juice over the grouper. Bon Appétit!