WESTERN BUREAU: Long before the first diner settles into a waterfront seat at Marina Palms, Deidrick Miller may have already been at sea for hours. Some mornings he leaves the dock as early as 5 o’clock, heading into the Caribbean Sea in search of the red snapper that will later appear on his customers’ plates. And Miller is not the chef or the restaurant’s fisherman. He is its managing director. “I do go to sea between 5 a.m. and 7 a.m. Depending on the weather, I always try to get off the dock by latest 7 a.m.,” Miller told Food.