FISH STICKS (SERVES 2)
We are constantly looking for a snack or light lunch that doesn't contain bread, crackers, etc. Don't get me wrong we love that stuff, but it seems we eat bread at just about every meal. These were a perfect fit and so easy to prepare. Plus they offer a great way to rid yourself of leftover fish. You can easily substitute water packed canned tuna for the fresh fish if you wish.
- 1 small mild fish fillet about 2 ounces - cooked and chilled, leftovers are best
- 12 kalamata olives - finely chopped
- 1 tablespoon red onion - finely chopped
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 tablespoon kalamata olive juice
- 1 teaspoon white balsamic vinegar
- pepper to taste
- 4 celery stalks - cleaned, ends trimmed
Combine all ingredients except celery in a small mixing bowl, flaking fish with a fork. Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors. Add fish filling to celery and cut into 3" length, cutting at a diagonal. Serve immediately.
Reader Comments (3)
Emily, I registered just so I could comment on your site! :) These fish sticks are so inventive. I never would have put all those flavors together, but why not? I put celery in a tuna salad sandwich, so I'm sure this is good too!
Great idea AND low carb!
Celery is my new vessel to the snack world. So versatile!
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