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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 ts Green onion tops, minced
      1 ts Parsley, minced
    1/2 ea Lemon, juice of
    1/2 ts Mustard
    1/2 ts 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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