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"Off the Hook" Cocktail Spread

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Fishing through your recipes for a spread that will really hook your guests? Look no more 'cause this is a winner in taste and presentation. If they fill up on this, you might even be off the hook for dinner!

Serves: 12

Cooking Time: 20 min

What You'll Need:
  • 2 pounds fresh or frozen whiting fillets, thawed and skinned
  • 2 cups mayonnaise
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon lemon juice
  • 2 cups diced celery (4 stalks)
  • 1 medium-sized red bell pepper, diced (about 2/3 cup)
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon dried dillweed
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
What To Do:
  1. Preheat the oven to 400 degree F.

  2. Place the whiting in a 9" x 13" baking dish that has been coated with nonstick vegetable spray and bake for 15 to 18 minutes, until it flakes evenly with a fork; set aside to cool.

  3. Meanwhile, in a large bowl, combine the mayonnaise, 1/2 teaspoon dillweed, white pepper, and 1/8 teaspoon lemon juice; mix well. Flake the whiting into the mayonnaise mixture, picking out any bones. Add the celery and red peppers, mixing well.

  4. In a small bowl, combine the ketchup, horseradish, dried dillweed, lemon juice, sugar, and salt to make the Snappy Cocktail Sauce; mix well.

Notes

To serve, place the salad on a 10-inch serving plate and make an indentation in the center that's big enough to hold the cocktail sauce. Pour the sauce into the indentation. Cover and chill until ready to serve; serve chilled with saltine crackers.

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