Ingredients

1 lb. lean white fish (mullet or trout)
1/2 C. celery, chopped
2 eggs, hard-cooked and chopped
1/4 C. mayonnaise (may use salad
dressing)
2 Tbsp. sweet pickle relish
1 Tbsp. onion, minced
1/2 tsp. salt
Pepper to taste
4 lg. tomatoes
Lettuce

Cooking Instructions

Cover and simmer fish in boiling salted water about 10 minutes until flaky. Drain and remove any skin and bones that might remain. Combine fish flakes with other ingredients to form salad. Make vertical slices (3 or 4) in each tomato to form fan-tail. Fill with fish salad and serve on lettuce. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)