Recipe by Sharon123
Passed down from generation to generation, this salad is based on one made by Jon Snow, who owned a fish store in Sagaponack called Loaves & Fishes. Ina Garten's friend bought the shop in the mid 1970's and turned it into a specialty food store and then sold it to a friend. But they all kept making Jon Snow's delicious fish salad. So here it is for you to enjoy too!
Top Review by Muffin Goddess
This was a nice change from my usual tuna or crabmeat salads. I couldn't find halibut, so I used haddock instead. Don't skimp on the chill time for this, because the vinegar is really prominent when the salad is first made. Thanks for posting! Made for The Hot Pink Panthers for ZWT9
- 1133.98 g firm white fish fillets (such as halibut) or 1133.98 g steaks (such as halibut)
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 118.29 ml celery, finely diced (2 stalks)
- 177.44 ml red onion, finely diced
- 118.29 ml fennel, finely diced (optional)
- 118.29 ml chopped fresh dill
- 59.14 ml fresh lemon juice (about 2 lemons)
- 59.14 ml good white wine vinegar
- 59.14 ml capers, drained
- 177.44 ml good quality mayonnaise
Directions See How It's Made
- Preheat oven to 400*F.
- Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
- When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!