red snapper salad

Here's a delicious summertime salad ... even an excellent chilled main dish. Snapper is a very versatile, firm fish for cooking, and this recipe includes beneficial broccoli and almonds in the ingredients.

Makes 4 servings

2+1 Cups Water
1 Onion, sliced
4 Lemon slices
1/4 Cup Parsley, chopped
1 Bay leaf
1/2 tsp Salt
1/4 tsp Crushed black pepper
1-1/2 lb Red snapper filets
1/4 Cup Green onions, finely chopped
1 Cup Frozen peas
1-1/2 Cups Broccoli spears
3/4 Cup Sliced almonds
4 Lettuce leaves
1 Tomato, cut into wedges
1 tsp Dill weed, chopped

Pour 2 Cups water into a large pot. Add the onion, lemon, parsley, bay leaf, salt, and pepper. Bring to a boil, then add the fish filets. Cover the pan; simmer on low heat for about 8 minutes. Remove the fish carefully and refrigerate until completely cool.

In a saucepan, add 1 Cup water. Stir together the green onions, peas, and broccoli spears. Simmer for 5 minutes.

Using a little peanut oil or butter, toast the almonds in a frying pan until light brown.

Place the cold fish on the lettuce leaves. Arrange the broccoli, peas, green onoions, almonds, tomato wedges, and lemon wedges around the fish. Sprinkle with dill and serve cold.