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1 1/2 lb. Sea Perch Fillets (Poggies)
4 stalks Celery
2 med. Onions
12 fresh Mushrooms
1/2 c. Chinese Pea Pods
1 can Water Chestnuts, sliced (8 oz can)
1 Green Pepper, optional
1 sm Zucchini, optional
Seasoned Salt
Pepper
1/2 c. Margarine or Butter
1 tsp. Ground Garlic or one minced clove
2 tsp. Flour
2/3 c. Dry White Wine
1 Tbsp. Lemon Juice
1 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Seafood Sauce (red)
1/8 tsp. Red Pepper Sauce
In 9x13 pan spread fish on bottom. Season with seasoned salt, salt and pepper. Thickly slice all vegetables and place over fish, seasoning again with seasoned salt, salt and pepper Cover with Sauce. Do not cover. Bake in closed gas BBQ 15 min or in oven 450 degrees for 20-25 minutes.
Baste Once.
RED SAUCE: Combine margarine or butter with garlic and beat until melted. Add flour and cook until bubbly. Remove from heat. Add remaining ingredients, heat to boiling.
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