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Cold Redfish Mold

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Submitted by 81174

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

YIELD

8 servings

PREP

20 min

COOK

15 min

READY

45 min

Now here’s a recipe that’ll take you straight back to a Louisiana church supper or a Sunday afternoon on somebody’s screened-in porch.

This cold redfish mold is pure Gulf Coast tradition: red snapper poached in seasoned stock, flaked and mixed with bell pepper, celery, scallions, and parsley, then flavored with lemon, mustard, and Worcestershire.

The fish stock itself acts as a natural gelatin that sets the whole thing into a firm, sliceable mold you serve cold with a smear of mayo and a stack of crackers.

It’s retro, it’s Southern, and it’s absolutely worth bringing back.

Kitchen Tips

  • Use just enough water to barely cover the fish when boiling. A concentrated stock sets the mold more firmly than a watery one.
  • Mince the vegetables fine so they distribute evenly throughout the mold. Big chunks will make it fall apart when sliced.
  • Chill overnight for the best set. A few hours might not be enough for the natural gelatin in the fish stock to fully firm up.
  • If you can’t find redfish, red snapper works just the same. Any firm, white-fleshed Gulf fish will do.

Ingredients

2 907.2
1 1
EACH ONION
sliced
½ 0.5
EACH EACH SWEET RED BELL PEPPER
minced
2 2
STALKS EACH CELERY
minced
1 5
TEASPOON ML SCALLIONS, SPRING OR GREEN ONIONS
tops, minced
1 5
TEASPOON ML PARSLEY LEAVES
minced
½ 0.5
EACH LEMONS
juice only
½ 2.5
TEASPOON ML PREPARED MUSTARD
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE

Directions

Boil fish 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 124 12% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 89mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 47g
Vitamin A 4% Vitamin C 44%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

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