God Bless America!

[SeaBiscuit]

Two hungry teen aged boys going through the fridge while momma is late at work will make daddy take chances never before imagined.

It is thus that Paul Prudhomme gets to dress North Carolina's finest fish and the Chinese take out down the road gets a seat on the table.

A perfect ripe avocado joined a garden tomato, cilantro and hot peppers. The juice of a lime and some cumin turned it into guacamole just like the Mexican kids I worked side by side during college taught me to make.

The jumbo trigger fish that ate my light line last Sunday became fillets on coals brushed with butter and seasoned by the fat New Orleans cook's crazy herbs and spices contraption.
Dollop of cool Mexican guacamole on top for coolin' "dressing"

Yesterday's left over Chinese take out (yes momma was working late then too!) steamed rice warmed over made a perfectly adequate bed for the fish to lay on.

Rounding out the plate was a Greek peasant's early summer green: white goose weed, steamed and dressed with olive oil, red wine vinegar and crushed garlic.

Doesn't always work, but it sure did this time. Reminded me of what America is all about. A bit of this and a bit of that and next thing you know all the flavors, colors, textures and backgrounds come together to make a beautiful dish.

God bless,

SeaBiscuit

[jazzrockskier]

Sounds good!

[2kidsfishing]

You had me at TRIGGER FISH

[clt_capt]

A little bit of K-Paul's Magic makes anything taste good... But sounds like a feast.

[gottaflylee]

Glad you didn't have pictures, I would have to go have dinner again... Sounds so good...

[Nauti Natured]

Mmmmmmm mmm

[merry marlin]

Nick if there had to be a U.S.A. fish cooking competition i'm pretty sure you'd win!
I can imagine the scene next to your shed and can smell that Trigger ready to be served through the computer...
MM

[Double D]

Nick - you can cook for me anytime

[Squidnation]

That might be the finest bit of readin I have tasted in a long time.

[crappiekrazy]

Sounds yummy Sea B. Try this some time with some mahi steaks. Last Tues. night I saw-tayed some fresh sheepshead fillets in some olive oil, sprinkled them with chilpolte seasoning then poured the rest of the seasoning into a couple tbl. spoons of mayo. Split a loaf of chabata bread and then toasted it, added some crisp bacon, red onion, cuda cheese, and some fresh avocado. Smeared the mayo all over both sides and here was the result. The neighbors were coming out of their house to get a slice of this one. HMMMM...MMMM.