09-22-2004, 01:18 PM
[font "Times New Roman"][#0c3a1d][size 5]Ingredients[/size][/#0c3a1d][/font][size 1]
• 1 (5 to 6 lb.) redfish
• 1 bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 (8 oz.) bottles Zesty Italian dressing
• 1 c. white wine
• 2 Tbsp. Worcestershire sauce
• 2 sticks butter or margarine
• 1/2 can beer
• 2 Tbsp. catsup
• seasonings to taste
Cook ingredients about 90 minutes on a slow fire in a 2 quart saucepan. Stir to keep from sticking. Put fish in roasting pan and fill inside of fish with ingredients. Baste fish about every 15 to 20 minutes. Cook on barbecue pit for 45 minutes to 1 hour. Add salt and pepper to taste. Do not cover pot [/size]
[signature]
• 1 (5 to 6 lb.) redfish
• 1 bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 (8 oz.) bottles Zesty Italian dressing
• 1 c. white wine
• 2 Tbsp. Worcestershire sauce
• 2 sticks butter or margarine
• 1/2 can beer
• 2 Tbsp. catsup
• seasonings to taste
Cook ingredients about 90 minutes on a slow fire in a 2 quart saucepan. Stir to keep from sticking. Put fish in roasting pan and fill inside of fish with ingredients. Baste fish about every 15 to 20 minutes. Cook on barbecue pit for 45 minutes to 1 hour. Add salt and pepper to taste. Do not cover pot [/size]
[signature]