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Fisherman's Salad

Yield 6 servings


  • 2 pounds fish fillets (salmon, halibut, swordfish, grouper, or other firm fish)
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2/3 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 3 celery ribs, sliced
  • 1/4 cup minced onion
  • 1 (2-ounce) jar diced pimiento, drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers, drained
  • Leaf lettuce
  • Garnish: tomato wedges

How to Make It

  1. Brush fillets with olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in a lightly greased grill basket.

  2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until fish flakes with a fork. Cool fish and flake.

  3. Stir together mayonnaise, lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl; add fish, celery, and next 4 ingredients, tossing lightly. Cover and chill 30 minutes. Serve on lettuce-lined plates; add tomato wedges if desired.