Tomato Remoulade on Cornmeal fried Fish Steaks
I'm not sure where these culinary inspirations are coming from, but then again I am gleaning from some of the best things I've prepared in the past year or two and then tweeking things towards a West Indian touch. This remoulade is similar to one I found in a book of New Orleans cooking I brought back from the The Big Easy last April. That was a green tomato fried in cornmeal with a remoulade. I also served this with a salad in the Jessamine Eden style where I put larger than bite sized pieces of Avocado, Tomato and Papaya on the plate and drizzled with the Worldwide winning Grenada Honey and lime juice. One thing I realized about the large avocado chunks is that avocado is a subtle flavor and if the bite is too small or mixed with more powerful flavors it looses out. So a large hunk, with the honey and lime was heavenly. I also served the fish with a piece of toasted whole wheat baguette to sop up the sauce. Sitting on the verandah with the strong ...