Gulf Coast Snapper, Grilled Local Corn (suspiciously early in the season and suspiciously worm free), diced tomatoes with Cheddar and Tomatillo Salsa. The filling is bright, flavorful and straightforward to make: pan-seared fish fillets, grilled corn til it is almost done and dice the tomatoes. The salsa is raw: combine eight or ten tomatillos in a Cuisinart with a cup of diced white onion, three garlic cloves (peeled) and salt to taste. Assemble the rolls, sauce the plate, sprinkle with cheddar and place under a broiler til the cheese gets melty (it’s a scientific term). Splash some sour cream on top and crown with a grilled lime. Is it just me or does that sauce look like hair gel from the 1990’s?
Be wary of the lady who starts to tell you her corn doesn’t have worms because she sprays… Oh!, scratch that, picks the worms off by hand? Surrre. Do you think I was born on a leap year? Thank God I have Jim Rockford on speed dial.