Cold Redfish Mold

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Title: Cold Redfish Mold
Categories: Wildgame, Fish
Yield: 1 servings

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 Worcestershire sauce

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 refrigerater 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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