4 fillets lionfish
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 russet potatoes, diced and cooked until tender
1/4 teaspoon cayenne pepper
4 tablespoons butter, cubed
2 celery stalks, diced
2 hard-boiled eggs, diced
1/8 onion, diced
1/4 cup mayonnaise
2 tablespoons sweet relish
2 teaspoons deli mustard
2 teaspoons distilled white vinegar
1 teaspoon dried dill weed
1 teaspoon ground black pepper
Juice of 1/2 lemon
Kosher salt, to taste
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