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Cold Red Snapper

2 lbs. red Snapper in Fillets
1 medium onion, quartered
1 tsp. dried parsley
1/2 cup wine vinegar
1 tsp. salt
Water to cover
1 lb. asparagus
1 ripe avocado
1 lemon
3 hard-boiled eggs
Watercress (optional)

Combine vinegar, onion, salt, parsley, and enough water to cover fish in a fish poacher (I used an old metal roasting pan with a small rack placed in the bottom and placed it directly on a large burner of the range). Bring this to a boil and boil for 5 minutes. Wash Fillets, and wrap in cheesecloth, leaving enough cloth at the ends to serve as handles. Put fish in pan and poach until white and flaky, about 15 minutes. Remove fish and cool, then chill in refrigerator.

If the Fillets have skin, or you notice any large bones, remove these before chilling, as it is easier now. Cook asparagus and hard boil the eggs, cool, and refrigerate.

Serves 4.

To arrange on platter, place watercress or any decorative greens, if used, on platter. Place red Snapper in center with lemon slices on top. Cut avocado in half lengthwise, pit, peel, and slice. Arrange sliced eggs and avocado slices around fish. Asparagus can be served on the same platter if it is large enough or separately. Serve with green mayonnaise.

4 servings

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