Spicy Rice Seafood Salad Recipe
Ingredients
| 1 quart water Juice | ||
| Lemon | 1 Medium | |
| 4 drum or other firm-fleshed fish fillets | ||
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Dill pickle | 1/4 Cup (16 tbs), chopped | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Cooked rice | 6 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Lettuce leaves | 6 Large | |
Directions
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.
Reserve.
Stir rice, onion, celery and bell pepper into dressing.
Mix well.
Remove cooled fish from refrigerator.
Carefully break fillets into bite-size pieces and fold into salad.
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.
Reserve.
Stir rice, onion, celery and bell pepper into dressing.
Mix well.
Remove cooled fish from refrigerator.
Carefully break fillets into bite-size pieces and fold into salad.
Chef
