As a professional chef, there's nothing I love more than the challenge of a dinner party—especially when it's mine. Tonight, for an early dinner I'm throwing for a few friends, I'm making pan-seared wild-caught grouper, which I bought this morning at Sammy's, my favorite St. Petersburg fishmonger. After searing the thick fillets in butter and thyme, I decide to make the most of Florida's prized produce with a citrus sauce, which will contrast nicely with the fish's meaty, rich flesh. I start by reducing orange juice and white wine in a pan. Then, to offset the slight bitterness you get when orange juice cooks down, I throw in some sweet lump crabmeat and a few pinches of bright, tart sumac. At the last minute, I decide to add a final aromatic touch—pickled fennel—which I'll pile atop the fish before pouring on the sauce. Alongside the fish I'll serve baby kale salad with a lemon vinaigrette, toasted pine nuts, and pecorino.