Last weekend I headed up to Morehead City for a photoshoot. I’ve been doing a lot of photoshoots lately, totally booked solid, which is amazing. Amazing and also a little disorienting because I can’t for the life of me tell you what month it is, let alone what day. For the first time in my life I’m excited for the slow melancholy of January. A trip to Carteret County also means the opportunity to visit with the parents who are the bests hosts because they’re always willing to have us, they always have wine, and they usually send us home with fish. This trip it was a cooler full of freshly caught grouper.
In addition to raw grouper steaks for grilling (yum), the Capt’n packed us a container of cooked pulled grouper, ready to be tossed into grouper salad. So when I got home and was putting together food for the week I mixed the grouper with a bit of mayonnaise, a cubed red pepper, spices, and a few spoonfuls of chow chow. The finished salad was light and tangy, full of flavor and a quick and easy lunch.
This salad could work with pretty much any combination of shredded fish, fresh vegetables, fermented vegetables, mayonnaise, sour cream, or yogurt, and spices. I loved the way the chow chow lent a sweet and spicy flavor with a punch of apple cider vinegar, but I’m also thinking of doing a salmon, kimchi, and snow peas twist.
This weekend we headed to Bald Head Island to celebrate our anniversary. Today I leave for Louisiana, and then when I get back we head to Maryland for a wedding. Later this month I’ll be in Durham, New York, and Lake Waccamaw. Tomorrow this blog will mark 5 years in existence. As I look back on the past five years, I can’t help but to be amazed at how far we’ve come. How far I’ve come as a writer and photographer, how far I’ve come in the kitchen and as a recipe developer, how far Dan and I have come together, how many recipes have been posted (more than 350!). It’s been an incredible run, and I feel so excited for what is to come as I look out over the next few months and the next few years. Thanks for being here for the ride!
Tangy Grouper Salad
4 cups shredded grouper
1/2-3/4 cup mayonnaise or Greek yogurt (to taste)
1 red bell pepper
1 red onion
1 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
Dash of garlic powder
3 generous spoonfuls of chow chow
Chop vegetables. Mix with fish, spices, chow chow, and mayo. Adjust spices and mayo to taste. For a creamier salad, pulse in food processor until blended. Serve chilled with crackers.