Grouper: Preheat oven to 400. Season grouper with salt and pepper. Heat oil in an oven safe skillet over med/high heat. Once oil is hot, place grouper in skillet, give pan a shake to ensure fish did not stick. Sear for 2-3 minutes and flip, add butter and thyme, then place in oven for 5-7 min or until done. Remove from oven and baste with butter for 3-4 minutes before plating.
Rice Pilaf: Preheat oven to 400. In an oven safe pan with lid, heat oil over med/high heat. Once oil is hot, saute diced yellow onion until clear, then add minced garlic and rice and saute for 2-3 minutes. Add stock and bring to a boil. Once at a boil, place lid on the rice and place in the oven for 15 minutes, then allow to stand for 4 minutes. Right before service, pour the butter oil mixture from the grouper in the rice and fluff.
Sun Gold Broth: Simmer the tomatoes, vegetable stock and garlic together for 2-3 hours, then emulsify and strain for desired thickness.
Citrus Slaw: Combine yogurt, lime juice, lemon juice, 1/4 cup olive oil, sugar and salt and mix well. Add the cabbage, onions and oranges and toss until incorporated. Garnish with cilantro.