Strawberry Snapper with Cracked Coconut, Uni, and Vanilla Coconut Broth. 

Also on Madagascar Vanilla, Sherry took a strawberry snapper and chose to present it not as a crudo but as a heavier spiced preparation. She described wanting the gelato to clean out and cool the palate after the spiced fish, using the accompaniment as a sorbet course within the dish's structure. The broth was built from coconut cream and fish stock, finished with uni and a small amount of the vanilla gelato incorporated directly into the sauce, tying the Madagascar Vanilla flavor explicitly into the cooking. The dish was garnished with cracked coconut.