A refreshing and attractive luncheon dish. Especially good served with tomato and cucumber slices, and fresh hot biscuits.
Thaw fish if frozen. Poach fillets until fork-tender in water to cover. Drain. Combine marinade ingredients and pour over hot fillers. Let stand several hours or until cold, turning fillets several times during standing period. Cube cold fillets. Add remaining ingredients and toss to mix. Serve in lettuce cups, or on shredded lettuce with extra dressing and a slice of lemon.