SCHOONER FISH SALAD

By BobD

Ingredients

• 4 SERVINGS
• 1 1/2 pounds 3/4-inch-thick firm-fleshed white fish, such as sea bass
• 1 tablespoon lemon juice
• 1 cup chopped celery
• 1 cup chopped dill pickle
• 1 tomato, chopped
• 1/2 cup mayonnaise
• 1/4 teaspoon dried dillweed
• Salt and pepper
• Lettuce leaves

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat broiler. Broil fish until opaque, about 3 minutes per side. Let cool. Flake fish into pieces with fork. Transfer to bowl.

Sprinkle lemon juice over. Add celery, pickle, tomato, mayonnaise and dill and toss. Season with salt and pepper.

Cover and refrigerate until chilled.

Serve salad on lettuce leaves.