Chunky Fish Salad With Apples and Pecans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is some really good stuff! My cousin, an avid fisherman, came up with this twist on Waldorf salad. I believe that he uses mackerel in his version, but mac is a bit too fishy for me. Smoked fish would be also excellent in this. Curry powder, ground cumin, chili powder, ancho or cayenne pepper may be added to heat it up and offset the sweetness. Raisins may be added to reinforce the sweetness. Sour cream or yogurt can be substituted for some or all of the salad dressing or mayonnaise. My cousin likes larger chunks in his salad, but I prefer a finer dice on the celery. Ingredients:
1 lb cod or 1 lb tilapia fillet, cooked,cooled and broken into large flakes |
salt and pepper |
2 large apples, cored and diced |
1 cup diced celery |
1 cup chopped pecans or 1 cup walnuts |
1 tablespoon lemon juice |
1/2 cup miracle whip or 1/2 cup mayonnaise (1/4 to 1/2 cup, depends on personal taste) |
Directions:
1. Note that the fish can be baked, steamed or poached until the flesh flakes apart (my cousin poaches the mackerel with crab boil seasoning but I usually bake or grill my fish slathered in Cajun seasoning).
2. Leftovers are perfect for this recipe.
3. For the salad, toss the apples, celery and pecans with the lemon juice and the salad dressing.
4. Once the crunchy parts are thoroughly mixed with the dressing, fold the flaked fish in to the mixture (to keep the chunks from breaking up too much during the mixing).
5. Season to taste.
6. Best served on a bed of crisp greens with brown bread and butter.
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