Redfish with caper sauce
This special dish made quite a hit on Cressend and Carol Schonber's Super Bowl party in Luling.
1 fresh 4-5 lb. Redfish, cleaned and scaled with head on
2-3 sliced lemons (save 2 for garnish)
Chopped green onions
2-3 cups of water Olive Oil
Salt and pepper 2 boiled eggs
2 stalks celery
Roasting pan large for fish
Oil roasting pan and add fish that has been slathered with 1 good tbsp. of olive oil and seasoned with salt and pepper. Place a stalk of celery in the fish. Cut up the other stalk of celery, onion, green onion and lemon and place in the water to season it. Place pan in a 350 degree oven and baste every 5 minutes or so to keep juices over the fish. This uncovered oven method of poaching takes much attention so it won't dry out. Cook and baste for 30 minutes or more until it is cooked. Gently transfer to a serving platter and with a sharp knife carefully scrape away most of the top skin. Garnish with lemons and olive for the eye.
1 scant cup mayonnaise
2-3 tbsp. capers
Few dashes Worcestershire sauce
Lemon juice to taste