SCHOONER SALAD

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Schooner Salad image

Provided by Dorothy Vinson

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.

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