Cold Redfish Mold
Yield
8 servingsPrep
20 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper, whole fish
|
|
| 1 | each |
onions
sliced |
|
| ½ | each |
sweet red bell peppers
minced |
|
| 2 | each |
celery stalks
minced |
|
| 1 | teaspoon |
scallions, spring or green onions
tops, minced |
|
| 1 | teaspoon |
parsley leaves
minced |
|
| ½ | each |
lemon
juice only |
|
| ½ | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper, whole fish
|
|
| 1 | each |
onions
sliced |
|
| 0.5 | each |
sweet red bell peppers
minced |
|
| 2 | each |
celery stalks
minced |
|
| 5 | ml |
scallions, spring or green onions
tops, minced |
|
| 5 | ml |
parsley leaves
minced |
|
| 0.5 | each |
lemon
juice only |
|
| 2.5 | ml |
prepared mustard
|
|
| 2.5 | 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.
