Craving lentils...I made these like one would make risotto--sauteed the lentils with shallot and garlic, adding liquid in the form of wine, a can of diced tomatoes, and chicken stock until lentils were al dente. I also folded in plenty of freshly ground black pepper, parsley, and sliced mushrooms browned in sage butter. The earthy flavors of the mushrooms compliment that of the lentils. A bit of garlic oil was also drizzled on top of the lentils to finish.
As for the grouper - very simply done. Salt, papper, and a dash of this amazing seasoning brought back from Italy - crushed red pepper flakes and herbs. Seared in a hot non-stick pan with brown butter.