🫙 From the Spice Rack
Cold Redfish Mold
2 lb Redfish 1 ea Onion, sliced 1/2 ea Bell pepper, minced 2 ea Celery stalks, minced 1 t Green onion tops, minced 1 t Parsley, minced 1/2 ea Lemon, juice of 1/2 t Mustard 1/2 t Wo...
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Ingredients8 items
Ingredients
- 2lbredfish
- 1ea onion, sliced
- 1/2ea bell pepper, minced
- 2ea celery stalks, minced
- 1tsp green onion tops, minced
- 1tsp parsley, minced
- 1/2ea lemon, juice of
- 1/2tsp mustard
Directions
- 1
2 lb Redfish 1 ea Onion, sliced 1/2 ea Bell pepper, minced 2 ea Celery stalks, minced 1 t Green onion tops, minced 1 t Parsley, minced 1/2 e
- 2
Remove bones and skin
- 3
Add bell pepper, celery, green onions and parsley
- 4
Season with lemon juice, mustard and Worcestershire sauce
- 5
Add most of the fish stock and place in mold in the refrigerater to congeal
- 6
Serve with mayonnaise and crackers
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Also for: Any edible fish
- 8
Best use of bony types (Sheepshead etc) Source: Louisiana Conservationist Recipe date: 12/06/87