Cold Redfish Mold

Recipe Ingredients

2 lbs	908g / 32oz	Redfish
1		Onion - sliced
1/2		Bell pepper - minced
2		Celery stalks - minced
1 teaspoon	5ml	Green onion tops - minced
1 teaspoon	5ml	Parsley - minced
1/2		Lemon - juice of
1/2 teaspoon	2.5ml	Mustard
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe 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 refrigerator 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

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