Here's the recipe captain Greg requested, it can be adjusted depending on how much Rockfish you have (great for leftovers if there are any):
1 lb grilled or broiled rockfish (cold, set aside, add last)
1/3 to 1/2 cup light mayo
3 to 5 chopped green onions (bulbs and greens)
1/2 cup chopped celery
1 clove garlic
1 tablespoon sweet hot mustard
1/2 tablespoon dried dill
Salt to taste
Pepper to taste
1/2 red pepper chopped (optional)
Set aside Rockfish. Combine all other ingredients in a non-metal bowl, stir well. Carefully flake Rockfish into mixture and fold gently into mixture (you wan to have big flakes of fish in there, don't shred it to pieces). IMPORTANT: Refridgerate salad for at least one hour prior to serving to let all the flavors meld, otherwise, it will just taste like mayo. Leaving it overnight is great! If your are ina hurry, mix the other ingredients in advance while cooking fish, let it cool then add it and eat up. Its great on toast or slices of bagette, makes a killer sandwich and can be a fancy dip for your next shindig.
Guys, I gave you both admin permissions so that you can pretty much do whatever you want to the blog. What do you think of this template? It allows for a wider post at any rate. Also, John do you think you post that last email you sent out on the blog? With images and all? Thanks tough guuuy!
