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TPOTW
SCHOONER SALAD
4 servings
1½ 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.