Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir
Photography by Knoxy
We have to make a concerted effort to keep the menu light and cooling over the summer—not only because it’s hot outside, but because our tiny little restaurant heats up inside pretty quickly even with our multiple air conditioners cranking out cool air. This dish is a good example of what we like to think of as “hot weather food,” with cooling melon, chilies and lightly cured Gulf vermillion snapper (or red snapper will work perfectly). It’s sweet, spicy, acidic and a touch fatty with the avocado—just delicious!
Suggested wine pairing: Nikolaihof Grüner Veltliner “Hefeabzug” Wachau, Austria, 2011
For 4 Person(s)