INGREDIENTS

INSTRUCTIONS

Admittedly, it is not salad weather but this is a particularly hearty
one and makes an appetising first course or lunch dish.  In a food
processor or blender. process together 200 ml extra- virgin  olive oil,
70 ml lemon juice, 2 cloves garlic. chopped, a generous  handful of
parsley, one small or half a large green capsicum,  chopped, 3 green
(spring) onions, roughly chopped, 1 tablespoon  capers and salt and
pepper to taste. The sauce should be thick - if  necessary add more of
the green ingredients. Poach 500-600 g  rudderfish gently, preferably
in fish stock but at a pinch in water  with a little lemon juice, just
until the fish flakes. Remove from  the poaching liquid and dry with
paper towels. While the fish is  still quite hot, break it into fairly
large chunks, pour the sauce  over it and turn over gently to coat.
Serve the salad as it is or on  a layer of still-warm sliced new
potatoes.  Posted by Stephen Ceideburg  From an article by Meryl
Constance in The Sydney Morning Herald,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 61mg
Potassium: 28.4mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g