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2 cups poached fresh rockfish, flaked
1 cup celery, diced very fine
1/4 cup minced onion
1/3 to 1/2 cup mayonnaise
1 full teaspoon lemon juice
salt to taste
1/4 teaspoon crab seasoning (Old Bay)

Garden Salad:

Romaine lettuce or leafy greens
2 ripe firm tomatoes, halved
1 green or colored bell pepper, strips or diced
1 cucumber, peeled, seeded and sliced
1 hard-boiled egg, chopped

Chill and then cut or flake into small pieces the poached fish. Mix the diced celery, onion, mayonnaise, lemon juice and seasoning together. Very gently fold into the rockfish. Hollow out the tomato and fill with the mock crab mixture. Use the extra tomato pieces in the salad mixture. Serve by starting with the salad greens, peppers, cucumber and egg on a large or individual serving plate. Serve the stuffed tomatoes on top of the salad. Serves 4.

Note: To poach the fish, put skinned rockfish in a pan with enough water to just barely cover. Season the water with a few sprigs of parsley, 1 stalk celery with leaves, 1 onion, cut-up, and a few black peppercorns. Simmer, covered, until fish flakes easily with a fork, about 10 minutes.

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