A great Mexican meal would start out with margaritas for four along with fresh fruit, goat cheese and a good conversation. The dressing for the salad and the topping for the fish can be made a day in advance.

• 4 oz of your favorite vinegar
• 2 tbs worcestershire sauce
• 2 cloves of finely chopped garlic
• 1 sprig of green onion minced
• 2 tbs chili powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1/2 tbs salt
• 3/4 cup of vegetable oil
• Whisk together and refrigerate.
• The topping for the fish should be refrigerated.
• 1 pint of golden teardrop tomatoes minus 8 for the salad chopped medium
• 2 cloves of garlic chopped
• 2 green onions chopped green sections too
• 1/2 fresh chopped jalapeno with seeds removed wash hands
• Salt & pepper to taste

The salad can be made of your favorite greens and perhaps some fresh pineapple our other fruit from the salad bar at the grocery store. Thinly slice some halapeno for the mix and re or yellow peppers. Toss with the dressing and top with the tomatoes.

* 2 lbs grouper cut into 4 pieces
* 4 ears fresh corn in the husk boil 2 quarts of water

Husk the corn but save the husk for cooking purposes. Spray the grill with vegetable oil the heat to med-high. Place the husk vertically over the grill so no heat can directly tough the fish. Place the fish horizontally on the husk, then put the topping over the fish. Any left over husk can be place over the fish. Put the lid down. Put the corn in the boiling water and cover for 8 minutes. Check the fish after 6 minutes and is done when white and flaky. You can remove the entire husk first or just the filets. Plate the fish corn and salad.