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Perch Pineapple Fingers

Ingredients
  Perch fillets 1 Pound, cooked and flaked
  Canned crushed pineapple 8 3⁄4 Ounce, drained (1 Can)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Finely chopped walnuts 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Buttered bread slices 10 , crusts removed
  Parsley 1 Tablespoon
Directions

Combine fish, pineapple, mayonnaise, walnuts, and salt; refrigerate.
Spread mixture on bread; cut each slice into 3 strips.
Garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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