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Cold Redfish Mold

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Submitted by 81174

YIELD

8 servings

PREP

20 min

COOK

15 min

READY

45 min

Ingredients

2 907.2
1 1
EACH EACH ONIONS
sliced
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
minced
2 2
EACH EACH CELERY STALKS
minced
1 5
TEASPOON ML SCALLIONS, SPRING OR GREEN ONIONS
tops, minced
1 5
TEASPOON ML PARSLEY LEAVES
minced
½ 0.5
EACH EACH LEMON
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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