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| Whiting Salad |
| Recipe contributed by Marilyn Cerrochi |
| Ingredients |
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| Preparation |
| Leave whiting whole. In large skillet, bring about 20 cups of salted water to boil. Add whole whiting, reduce heat to simmer. Poach about 4 to 5 minutes each side, turning fish over gently.When cooked, remove to dish and let cool. When cooled, gently remove inner bone and outer sides of skin containing small bones. Fish should resemble fillets (each side). Place fish on serving dish. Top with fresh parsley, celery and red onion. Whisk together olive oil, lemon juice, salt & pepper and pour over fish. Let stand at room temperature. If refrigerated, remove from refrigerator two hours before serving. (Check for any large or small bones that may have been overlooked when removing bone.) You can also have the fish filleted, but use less water when poaching. Fish may fall apart using this procedure. Serves 4. |
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