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2 pounds Redfish
1 Onion, sliced
1/2 Bell pepper, minced
2 Celery stalks, minced
1 teaspoon Green onion tops, minced
1 teaspoon Parsley, minced
juice of 1/2 Lemon
1/2 teaspoon Mustard
1/2 teaspoon Worcestershire sauce
Boil the redfish in just enough water to cover, to which have been added onions, salt and pepper, boiling about 15 minutes. Remove the bones and skin. Add the bell pepper, celery, green onions and parsley. Season with lemon juice, mustard and Worcestershire sauces. Add most of the fish stock, and place in a mold in the refrigerator to congeal.
Serve with mayonnaise and crackers.
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