Flounder Fish Salad

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my thanks to levander of Marietta, GA, for posting about the use of too much olive oil way back in 2007! A great tip. I was careful to use 1/2 what Alton suggested and
enjoyed the salad very much. I also added a double dose of the Hot Sauce for an added zip. Thank you, levander! And you too, Alton!

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I saw this one when it aired. My mouth watered because it's so similar to West Indies Salad, which my family has made as long as I can remember. But, this recipe is soooo oily... Make sure not to use a full bodied olive oil if you use this. I used Colavita which Cooks Illustrated rated as the best full bodied olive oil I'd use the lightest bodied oil you can find. Cooks Illustrated says Pompeiian is the best light bodied olive oil. Make this only if you like olive oil, *a lot*. Maybe modify it so it uses canola oil? There is an interesting thing with the oil and the vinegar on the fish, but so much olive oil overpowers it.

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I was looking for a recipe for leftover fish we had last night and tried it! WOW!! It was great. My mother used to make a shrimp recipe that is very much like this, I will save this and make it again.