• Dish Type:

    Boiled Fish and Potato Salad

  • Season:

    All Year

  • Prep Time:

    15 minutes

  • Cook Time:

    25 minutes

  • Serves:

    4

Ingredients

  • 1 1/2 lb. potatoes
  • 1 lb. fish fillet (catfish or tilapia)
  • 1 onion cut into rings
  • 1/2 cup of fresh parsley finely chopped
  • 1/3 cup of Basil California Extra Virgin Olive Oil
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • salt and ground pepper to taste

Instructions

  1. Peel, cut, and boil in salted water for about 20 minutes; drain.
  2. Rinse the fish fillet, dry, and cut thin slices; season with little salt and pepper.
  3. Heat 3 Tbsp Basil California Extra Virgin Olive Oil in a skillet over the medium heat.
  4. Fry fish for about 5 minutes; dry onto kitchen paper.
  5. Place the potato into a large salad bowl.
  6. Add the onion rings over the fish.
  7. Mix the remaining Basil California Extra Virgin Olive Oil, mayonnaise, lemon juice, salt, and pepper in a bowl.
  8. Pour the mixture over the salad and toss to combine well.
  9. Serve.
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