Grilled Fish Sandwich With A Creole Corn And Jalapeno Tarta Recipe

• 4 x White fish fillets, (6 ounces) Drizzle of extra virgin olive oil Salt Freshly grnd pepper
• 4 x Submarine rolls, split in half
• 4 Tbsp. Butter, at room temperature
• 1 x Ear sweet corn Drizzle of extra virgin olive oil Salt Freshly grnd pepper
• 1 x Egg
• 1 Tbsp. Chopped garlic
• 2 Tbsp. Fresh lemon juice
• 1 Tbsp. Minced parsley
• 2 Tbsp. Minced green onions
• 1 Tbsp. Creole or possibly whole grain mustard
• 1 sm Jalapeno pepper, stemmed, seeded, and chopped
• 1 c. Extra virgin olive oil
• 1/4 head radiccio
• 10 x Spears of pencil asparagus, blanched
• 2 x Roma tomatoes, cored and cut in half
• 1 sm Zucchini, cut into 1/4 inch slices
• 1 sm Yellow squash, cut into 1/4 inch slices
• 2 slc Red onion, (1/4 inch)
• 1 Tbsp. Fresh cilantro, minced

Directions