Fried Green Tomatoes and Pan-Fried Triggerfish with yellow Tomato Salsa

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Chef: Jim Shirley
Chef’s Narrative:

A few long, hot summer days is a sure sign that local tomatoes are ripening and available in most markets. I get mine from Joe Cunningham — or as we know him, Tomato Joe. Tomato Joe is the man for great vine-ripe tomatoes: plum, cherry and beefsteak varieties — even those beautiful yellows. Joe knows tomatoes and I know seafood, so I’ve tossed this delicious tomato-and-seafood salad together.

A bottle of crackling cold Sauvignon Blanc will fill the bill for refreshment.

Ingredients:

2 6-ounce triggerfish fillets
1 large green tomato, ½-inch slices
1 cup seasoned flour (1 cup all-purpose flour, 1 teaspoon each
kosher salt and white pepper, 1 tablespoon each onion powder and garlic powder)
2 handfuls mesclun
1 bottle Kiwi Sauvignon Blanc
Bacon and Garlic Blue
Cheese Vinaigrette
½ pound bacon, fried and chopped
½ cup crumbled blue cheese
1 small shallot, minced
2 cloves garlic, minced
3 ounces (¼ cup plus 2 tablespoons) apple cider vinegar
5 ounces (½ cup plus 2 tablespoons) olive oil
2 tablespoons bacon drippings
1 teaspoon kosher salt
5 turns black pepper mill
½ tablespoon chopped parsley
Yellow Tomato Salsa
1 vine-ripe yellow tomato, diced
1 vine-ripe red tomato, diced
1 medium sweet onion, diced
Salt and pepper to taste

Instructions:

On low heat fry up ½ pound of bacon in your grandmother’s cast iron skillet. I like to slowly pour off the rendered vitamin-G (saving it, of course), leave the bacon residue behind and then wipe the pan clean; this makes the appearance of the food that follows just that much more fetching.

Reserve 2 tablespoons drippings for the vinaigrette. Drain bacon on paper towels; chop. Mix bacon with the other vinaigrette ingredients in a quart jar, screw on the lid, shake and set aside.

Lightly salt and pepper salsa ingredients. Sprinkle with a little of the vinaigrette and toss.Pour remaining drippings back into the skillet and heat to medium high. Dust the green tomatoes and triggerfish with seasoned flour, toss into the skillet, and fry about 3 minutes a side, or until golden brown.

Place mesclun on a large plate and dress with blue cheese vinaigrette. Lay triggerfish across greens and top with fried green tomato slices. Drizzle salsa over all, pour the wine and enjoy a nutritious, delicious summer salad.

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