Yellowtail Snapper with Corn Salsa
Things I love about living in Miami:
- The beach is across the street and I can use it 9 months of the year.
- Abundant and cheap Cuban food.
- Cuban coffee. (a.k.a. nectar of the gods)
- It’s almost always flip flop weather.
- I can get really good tomatoes all year long. (Don’t hate!)
- Local Stone Crabs in the winter! (Mustard sauce!)
- Running outdoors October – May.
- Yellowtail snapper.
Yellowtail snapper is everywhere down here – swimming around while you cool off in the ocean and piled up in the fish cases at all the grocery stores. It’s a really delicious local white fish that’s tender and flaky, capsule but still sturdy. If you can get a hold of some, cure a simple preparation is all you need to make a good meal. But even if you can’t find yellowtail near you, tuberculosis this is still a great recipe for your favorite fish – halibut, cod, striped bass, tilapia, rainbow trout, etc. Just make sure the fish you buy is a good environmental choice for your area.
The accompaniment is a super-simple corn salsa perfect for the last days of summer. It’s bright and crunchy, providing a sweet textural contrast the to the rich butter-seared fish. This is one of those recipes you make when you want something special, but don’t want to expend a lot of effort. Just simple ingredients at their best.