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Dilled Fish Salad

1 medium onion, sliced
3 sliced lemon
3 sprigs parsley
1 bay leaf
1/2 tsp. salt
2 peppercorns
1 package (12 oz.) Gorton's Fishmarket Fresh frozen Perch Fillets
Cucumber-Dill Sauce (below)

Place 1 to 1 1/2 inches water in 10 inch skillet. Add onion, lemon, parsley, bay leaf, salt and peppercorns. Heat to boiling; reduce heat. Arrange frozen Fillets in single layer in skillet. Cover and simmer until Fillets flake easily with fork, 4 to 6 minutes. Remove Fillets; break into large pieces. Refrigerate until chilled, 30 to 60 minutes. Prepare Cucumber-Dill Sauce; toss with fillet pieces. Refrigerate at least 1 hour before serving.

4 servings

1 medium cucumber, pared, seeded and finely chopped
1 cup mayonnaise or salad dressing
1/2 cup celery, chopped
1/4 cup green onions, sliced
1 Tbsp. chopped pimientos
1 tsp. dried dill weed
1/4 tsp. salt

Mix all ingredients.

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