Snapper and Green Tomato Club
Pleasantly firm and more crunchy than their riper counterparts, green tomatoes have a slight tomato flavor, but with a hint of citrus. Here, they are breaded and fried, paired with seasoned and grilled grouper fillets, with bacon on toasted ciabatta.
16 slices thick-cut bacon
4-5 green tomatoes, sliced 1⁄4-in. thick
2 cups milk
2 cups cornmeal
Olive oil, as needed
8 6-oz. snapper (or grouper) fillets
8 ciabatta rolls, sliced lengthwise and toasted
8 large lettuce leaves
Mint-mayonnaise, as needed
Taro chips, if desired
1. In a skillet over medium heat, fry bacon until crisp. Drain and reserve.
2. Meanwhile, dip tomato slices in milk and coat in seasoned cornmeal. In a skillet over medium-high heat, fry tomatoes in oil until golden brown. Drain and reserve.
3. Season fish fillets and grill quickly over medium heat until just cooked through, about 2-3 min. per side.
4. Layer bottom half of ciabatta with lettuce, mint-mayonnaise and fish. Top with tomatoes and bacon and other half of bread. Serve with taro chips, if desired.