Leftover Sea bass Salad

Ingredients:

• 500g Seabass
• 1 ½ tablespoons butter, melted
• ½ teaspoon garlic powder
• ¾ teaspoon freshly cracked black pepper, divided
• 1 ½ cups mayonnaise
• ½ cup chopped sweet onion
• ½ cup chopped celery
• ¾ cup dill salad cubes
• ¼ teaspoon dried dill weed
• ¾ teaspoon Old Bay Seasoning
• ¼ teaspoon salt

Instructions:

• In a small bowl, combine butter garlic powder and ½ teaspoon of the pepper. Place Sea bass fillets in Crock-Pot and brush with butter mixture to coat well.
• Bake until the meat closest to the center flakes easily with a fork (baking time will depend upon thickness of fillets so check regularly). Allow to cool and break fish into large flakes.
• In a large bowl, combine mayonnaise onion, celery, salad cubes, dill weed, Old Bay Seasoning, salt and the remaining ¼ teaspoon of pepper.
• Add cooled flaked fish to mayonnaise mixture and toss gently to combine. Serve with crackers, on toasted bread or on a bed of lettuce.