Easter Egg Salad

My wife and I along with our son were visiting our daughter (his sister), Carlisle,  last weekend in Harrisonburg. One of her roommates happens to be my nephew, Hugh. He is the son of my slightly older sister, Patience. Well, this particular weekend brought her and her husband and one of my nieces, Helen, over to Harrisonburg from their farm in Fork Union as well. We were all getting together to support the JMU Crew Club at their mock regatta. We all met up at the river and watched the boats and then had some hot dogs and burgers. After the event, we all headed back to the apartment to visit and chat. My sister had prepared a couple of things to have at the river, but being as there were plenty of hot dogs and hamburgers, we kept those things for later.

One of the things she had made was her egg salad and it is the best! Anyone who knows me well, knows that egg salad is something I really enjoy. I am sure part of the reason her egg salad is so good is they keep a number of free range laying hens at their farm. That notwithstanding, I called her up last night and got her recipe. It is so simple, here it is:

Grilled Grouper with Tomato Basil & Feta Topping

This recipe is based on one found in AllRecipes.com - Feta Tomato-Basil Fish. That recipe is a bit general, so here is what I did. I grilled the grouper on the Big Green Egg and then I used the broiler to finish off the topping and melt the feta cheese a little. Here is how it went:

INGREDIENTS
Grilled Fish:
    2 garlic cloves, minced    1 tsp. kosher salt
    6 Tbs Rice Wine Vinegar
    4 Tbs Olive Oil
    3 pounds fresh Grouper fillets

Topping:
    2/3 c. chopped onion
    2 garlic clove, minced
    2 Tbs. olive oil
    3 (14.5 ounce) cans Italian diced tomatoes, drained
    2 Tbs. minced fresh basil
    1/2 pound crumbled feta cheese