another fresh seafood idea
One of the Nutrition Leaders’ first tasks back in the early 1970s was to create healthy, tasty and low-cost dishes with fresh fish flakes. Back then, that meant using mostly canned tuna and salmon.
Today homemade flaked fish using fresh fillets or shellfish provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes. And they can be used in any recipe that calls for canned fish.
- 1 1/2 cups fish flakes
- 4 ounces small shell macaroni
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 2 tablespoons chopped green pepper
- 1/2 cup mayonnaise (or to desired consistency)
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon freshly ground black pepper
- 1 small jar chopped pimento, drained
- 1 8-ounce can sweet peas, drained
- lettuce leaves
- Garnish: tomato wedges
Cook macaroni according to package directions. Drain. Rinse with cold water. Drain while cutting up celery, onion and pepper.
Place mayonnaise in medium bowl. Add salt, celery seed, black pepper and mix well. Add celery, onion, green pepper and pimento and mix. Add macaroni and mix well.
Gently blend in fish flakes and peas. Chill well before serving. Arrange on lettuce leaves. Sprinkle with paprika. Garnish with tomato wedges. Serves 8 to 10. (Excellent when made one day and served the next.)
Contributed by Joyce Taylor