Minted Pea and Fish Salad
|Fish fillets||1 Pound (Fresh Or Frozen)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Peas/10 ounce package frozen peas||2 Cup (32 tbs)|
|Dried mint||1 Teaspoon, crushed|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon yogurt||2 Tablespoon|
|Bottled hot pepper sauce||3 Dash|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Lettuce cups||4 (Bibb Or Bottom)|
Thaw fish, if frozen.
Cut into 1-inch cubes.
Place fish in a large skillet.
Add wine, 1/4 cup water, and 1/4 teaspoon salt.
Bring to boiling, then reduce the heat.
Cover and simmer for 3 to 6 minutes or till fish flakes easily with a fork.
Cool fish slightly, then cover and chill.
Meanwhile, in a small saucepan combine peas, sugar, mint, rosemary, 1/2 cup water, and 1/4 teaspoon salt.
Cover and cook till peas are nearly tender, adding more water if necessary (allow about 5 minutes for frozen or 10 to 12 minutes for fresh).
Cool slightly, then cover and chill.
For dressing, in a small bowl combine mayonnaise or salad dressing, yogurt, milk, and hot pepper sauce.
Stir till well blended.
Cover and chill.To serve, in a medium mixing bowl combine chilled fish, peas, celery, and mushrooms.
Toss lightly to mix.
Spoon pea mixture into lettuce cups.
Drizzle with dressing.
If desired, garnish with radish roses or tomato wedges.