8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.

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