| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Seafood, Salads, Fast, Easy |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Sherry vinegar |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Fresh lemon juice |
|
|
Ground white or black pepper to taste |
| 1 1/2 |
lb |
Cooked halibut, haddock, orange roughy, or bass, flaked into large chunks |
| 2 |
md |
Tomatoes, diced |
| 1/2 |
c |
Diced red onion |
| 1/2 |
lb |
Cooked baby red potatoes, halved |
| 12 |
|
Thin slices avocado |
| 1/4 |
c |
Small capers |
INSTRUCTIONS
Combine the oil, vinegar, garlic, lemon juice, and pepper in a small
bowl.
Mix together the fish, tomatoes, onion, and potatoes in a salad bowl.
Add the dressing to the salad and toss. Top the salad with avocado
and capers and serve. Serves 6 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
1999
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