A Southern Seafood Recipe From The Heart Of Auburn, Alabama

Everyone is hit hard by the COVID-19 pandemic. And these are particularly challenging times for food and beverage professionals. It is estimated that upwards of 7 million restaurant workers could lose their jobs within the next few weeks, alone. In order to support the industry while encouraging creativity in the kitchen, we present to you this ongoing series featuring easy-to-follow recipes from some of the world’s finest chefs, eateries, and resorts. If you like what you taste, consider donating to the Restaurant Workers’ Community Foundation.

In the heart of downtown Auburn, The Depot promises the city’s finest and freshest seafood. Sous chef Rob Courtney is helping deliver on that promise. He brings to the table a dazzling array of soulful southern delights, including fried Gulf oysters, cornmeal crusted catfish, and shrimp and grits studded with andouille sausage. After the restaurant’s final night of service last month, the kitchen has pivoted to an extensive takeout menu. But if you’re not in the neck of the woods, Courtney offers up his take on a delectable West Indies Salad, prepared with fresh grouper. You can sub in any sort of white fish you prefer.

INGREDIENTS

• 1 # Fresh Gulf Grouper, no skin, no bones
• ½ C Cider Vinegar
• ½ ea Yellow Onion Finely Diced
• ½ t Red Pepper Flakes
• 1 t Freshly Ground Black Pepper
• ½ C Canola Oil
• ½ C Ice Water
• Grouper Brine Ingredients Before Smoking
• 1qt Water
• 1 C Salt
• 1 C Brown Sugar
• 2 t Black Peppercorns Toasted
• 5 ea Star Anise
• 3 ea Whole Cloves
• 10 ea Whole Bay Leaves

DIRECTIONS

• Brine the Fresh Grouper for 3 to 4 hours
• Remove Fish from Brine, then rinse in water and pat dry
• Smoke Fish @ 200 until done about 1 hour *
• Let Fish cool
• While Cooling Mix Cider Vinegar, onion, Red pepper flakes, Black pepper and whisk in oil, then
• whisk in ice water
• Break the fish into small bite sized pieces and add to your liquid marinade dressing
• Refrigerate for at least 6 hours before serving stirring every hour or so.
• Can stay refrigerated in liquid for up to 3 days sealed with plastic wrap
• Serve with Crackers or Toast points.

*Chef’s Note – there are many ways to smoke without a smoker, the most common is to use a grill adding wet wood chips in a small metal pan right on top of the flame and then when smoking add the fish over the smoking wood and cover turning down the heat as low as possible. Check every 10 minutes and should be done quicker than a smoker.