By Felicia Scocozza
This recipe incorporates fresh herbs you may already have growing in your garden and can be made from leftover or poached fish (see below). Great for sandwiches, delicious in lettuce wraps and scrumptious on crackers, it’s tasty, refreshing and the perfect light lunch if served cold on a sultry summer day.
- 1 pound cooked, white-fleshed fish, patted dry and flaked (we used black sea bass)
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 tbsp. chopped red onion
- 1 tbsp. fresh lemon juice
- 2 tsp. Old Bay seasoning
- Salt to taste
- Pinch of cayenne pepper or more to taste
- ¼ cup mayonnaise
- 1 tbsp. chopped fresh dill
- Optional: chop up some Kalamata olives to add a savory taste or add some pickle relish for a sweet taste
- Combine all salad ingredients and chill before serving.
Simple Poached Fish
- 1 tbsp. unsalted butter
- 2 tbsp. chopped onion
- ½ cup dry white wine
- 1 pound white-fleshed fish (we used black sea bass)
- 1-2 tbsp. of your favorite fish seasoning (we like Penzeys Florida Seasoned Pepper)
- ½ tsp. chopped fresh thyme
- 1 tsp. chopped fresh parsley
- ½ lemon, thinly sliced
- Pat fish dry and season with salt and seasoning.
- Heat butter over medium heat and add onion and a pinch of salt. Sauté until softened, about 7 minutes.
- Add wine to deglaze pan.
- Add fish, herbs, lemon and enough water to cover the fish.
- Lower heat to a gentle simmer and cook for 10 minutes. Cool before adding to fish salad.
By Tom Schlichter
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