This recipe was inspired by my mom's friend Lucille's famous mock crab. It makes a delicious appetizer, snack or lunch. Serve with whole grain crackers, or use in place of tuna salad on a sandwich, wrap or on top of fresh greens.
I am not calling it mock crab because I think it is cruel to mock crabs. Really, what did crabs ever do to you?
Okay, that's not the real reason. Actually, I think this is delicious in it's own right, regardless of whether or not it tastes anything like crab salad.
White Fish Salad
1 lb light textured white fish (I used wild cod)
2 celery stalks, finely diced
1 onion, finely diced
2 cloves garlic, minced
Pinch of paprika
Salt & pepper, to taste
1/4 cup ketchup (preferably sugar-free)
1/4 cup low-fat mayo/Veganaise, etc.*
Pinch of cayenne, to taste (optional)
Place fish on foil-lined baking sheet. Scatter diced celery, onions and garlic over top. Season to taste. Roast in oven at 425F for about 15 minutes, or until fish flakes easily. Let cool. Place fish and veggies in a medium bowl and flake fish with a fork. Add ketchup, mayo and season to taste. Will keep for 3-4 days in the fridge...if it lasts that long!
*You could sub plain yogurt here.
White Fish Salad
1 lb light textured white fish (I used wild cod)
2 celery stalks, finely diced
1 onion, finely diced
2 cloves garlic, minced
Pinch of paprika
Salt & pepper, to taste
1/4 cup ketchup (preferably sugar-free)
1/4 cup low-fat mayo/Veganaise, etc.*
Pinch of cayenne, to taste (optional)
Place fish on foil-lined baking sheet. Scatter diced celery, onions and garlic over top. Season to taste. Roast in oven at 425F for about 15 minutes, or until fish flakes easily. Let cool. Place fish and veggies in a medium bowl and flake fish with a fork. Add ketchup, mayo and season to taste. Will keep for 3-4 days in the fridge...if it lasts that long!
*You could sub plain yogurt here.
Comments
Post a Comment