Talapia with Papaya Relish, Enchanted Garden

25 ounces talapia fillet
40 ounces diced papaya, firm
1/4 ounce onion
5 teaspoons chopped basil
5 teaspoons lime juice
Red pepper flakes to taste
Country pepper to taste
5 tablespoons diced tomato
5 tablespoons diced cucumber
5 tablespoons diced cho-cho
3 sweet potatoes
20 ounces cooked rice
Pepper to taste
5 tablespoons chopped chives
8 ounces olive oil
2 cups brown or white rice

Season fish filet with pepper, dice and combine all fruits and vegetables (except cho-cho and sweet potato), add seasonings, lime juice and herbs and allow mixture to sit for one hour. In the meantime, cut cho-cho and blanch first before adding to other vegetables. Slice sweet potatoes into thin chips, soak in ice water, dry well, then fry in olive oil. Steamed white rice or brown can be used for the starch. Place four ounces cooked rice molded in center of plate. Arrange sweet potato decoratively around the rice. Place fish on top. Arrange papaya relish on the edge of each chip. Sprinkle on chive and diced tomato for garnish.

Yields four portions.