Spicy Rice Seafood Salad
|Lemon||1 Medium, juiced|
|Drum fillets/Other firm fleshed fish fillets||4|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Cooked rice||6 Cup (96 tbs) (Preferably Converted)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Lettuce leaves||6 Large|
Heat water, lemon juice and 1 tablespoon of the Seafood Magic in 10-inch skillet over high heat 8 or 9 minutes or until mixture comes to a simmer.
Gently lay 2 fish fillets in skillet and cook about 4 minutes or until fish changes from translucent to opaque and feels firm.
With a slotted spoon, carefully remove fish and reserve.
Repeat with remaining fish.
Cool slightly, cover and refrigerate until thoroughly cooled.
In large mixing bowl, thoroughly combine tomatoes, the remaining Seafood Magic, the vinegar and dill pickle.
Whisking constantly, slowly pour in oil until oil is incorporated and dressing is thick.
Stir rice, onion, celery and bell pepper into dressing.
Remove cooled fish from refrigerator.
Carefully break fillets into bite-size pieces and fold into salad.