| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Wildgame, Fish |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Redfish |
| 1 |
|
Onion, sliced |
| 1/2 |
|
Bell pepper, minced |
| 2 |
|
Celery stalks, minced |
| 1 |
ts |
Green onion tops, minced |
| 1 |
ts |
Parsley, minced |
| 1/2 |
|
Lemon, juice of |
| 1/2 |
ts |
Mustard |
| 1/2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
Boil redfish in just enough water to cover, to which has been added onions,
salt and pepper, boiling about 15 minutes. Remove bones and skin. Add bell
pepper, celery, green onions and parsley. Season with lemon juice, mustard
and Worcestershire sauce. Add most of the fish stock and place in mold in
the refrigerater to congeal. Serve with mayonnaise and crackers. Also for:
Any edible fish. Best use of bony types (Sheepshead etc) Source: Louisiana
Conservationist Recipe date: 12/06/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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