Be sure to poach your fish ahead so it has time to cool completely and much of the moisture in the fish has time to evaporate. The success of this dish depends upon that dry, firm texture. Serve with an assortment of crackers.

2 pounds boneless, skinless wahoo (mahi mahi or swordfish can be substituted)

Water

6 medium celery ribs, trimmed and cut into 1-inch pieces
1 small onion, peeled and quartered

1 tablespoon fresh lemon juice

• 1 tablespoon fresh lime juice

• 3 / 4 cup real mayonnaise (we use Hellmann's)

• 3 tablespoons small capers, divided

• 1 1 / 8 teaspoons liquid from caper jar

• 6 large soft lettuce leaves such as Boston

Place the fish in a large pot and add enough water to barely cover. Bring to a boil over medium-high heat. Reduce the heat, cover and simmer (the water should just barely tremble) 6 to 8 minutes or until the fish is cooked through.

Drain thoroughly and place on paper-towel-lined wire racks. When completely cool, cover and refrigerate overnight. When ready to finish the recipe, place the celery and onions in a food processor fitted with the metal blade and process until coarsely chopped.

Add the fish and continue processing until fairly smooth but with just a bit of texture. Transfer to a large mixing bowl and stir in the lemon and lime juices, the mayonnaise and 1 tablespoon capers with the caper liquid. Mix well and refrigerate until serving.

To serve, line each of 6 salad plates with lettuce leaves and divide the fish mixture among them. Garnish each with about a teaspoon of the remaining capers. Makes 6 appetizer servings.

Per appetizer serving: 344 calories, 61 percent calories from fat, 23 grams total fat, 3 grams saturated fat, 120 milligrams cholesterol, 3 grams carbohydrates, 1 gram totalfiber, 1 gram total sugars, 2 grams net carbs, 29 grams protein, 460 milligrams sodium.