| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 5 |
|
-(up to) |
| 6 |
lb |
Redfish |
| 1/4 |
lb |
Butter (up to) |
| 8 |
|
Onions; chopped |
| 1 |
lg |
Bell pepper; chopped |
| 4 |
|
Ribs celery; chopped |
| 1 |
c |
Shallots; chopped |
| 3 |
|
Pickles (any kind); chopped |
| 24 |
|
Pimento stuffed olives |
| 1/2 |
c |
Fresh parsley; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Mushrooms; sliced |
| 3 |
ts |
Worcestershire sauce |
| 1 |
|
Lemon; sliced |
| 2 |
|
Lemons; juice of |
INSTRUCTIONS
Melt butter in a large black iron pot, if possible; saut. onions until
brown. Add bell pepper, celery and shallots; cook until tender. Add
remaining ingredients except fish, lemon juice and slices. Cook for twenty
minutes. Place tenderloin redfish in roasting pan and pour sauce over fish.
Squeeze lemon juice over the fish; gamish with slices. Bake in 350 degree
oven for 1-1/2 to 2 hours.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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