WFD: CSF Hake fillets from the F/V Captain Joe.
~ Fish Salad a la Papa from The North End Italian Cookbook by Marguerite DiMino Buonopane. More or less.
Fish Fillets poached in stock, then cooled. The cooked fish, cut into 2" squares and seasoned with S & P, is set on a platter of lettuce and assorted vegetables. This is topped with sliced almonds, minced garlic, thinly sliced sweet onion, and dry-cured black olives. Olive oil and lemon juice is then poured over all. Various marinated and pickled vegetables are scattered over the salad, then the platter is showered with minced parsley.
~ Additionally, we’ll serve garlic grated, smooshed tomato slices, crushed Gorgonzola, olive oil drizzled bruschetti.
