Schooner Salad Recipe
- 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
- 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.
