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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: epicure who wrote (95984)	2/14/2005 3:05:18 PM
From: redfish	Read Replies (1) \| Respond to of 108807

I'm not too great a cook and I got into the processed food habit for a while (eight years). I do have one recipe I invented ... it happened when I got back from fishing and just made do with the ingredients at hand. It was during vidalia onion season, which happens to be when the redfish start coming into Tampa Bay en masse. Redfish a la Redfish: (1) Fillet a legal size redfish and cut fillets into chunks. Don't bother salting it or squeezing lemon juice on it, because you are going to eat it in about ten minutes. (2) Coat bottom of the thing you are cooking it in (pot, pan whatever) with olive oil. I'm not too sure what the purpose of this step is, but I figure it can't hurt. (3) Pour an inch to an inch and a half of red cooking wine into pot or pan and bring to a simmer. (4) Toss redfish chunks into pan, simmer and stir until none of the fish chunks are translucent. (5) Toss in vidalia onions you have peeled and cut up, stir the whole thing for a minute while it simmers, then drain excess cooking wine. (6) Serve over white rice.