Dinner Day Eleven.

Grilled Redfish

("Best of the Best from Louisiana Cookbook")

&

Mushroom Almond Rice Pilaf 

(www.kraftfoods.com)

Main Course Ingredients:

6 Redfish fillets (skin and scales left on)

1 cup of butter

1 ounce of white wine

1 ounce of lemon juice

1 tablespoon of lemon pepper seasoning

1 tablespoon of Creole seasoning

1/4 teaspoon of garlic powder

1 tablespoon of Worcestershire sauce

Preparation:

This meal is cooked on the grill, so while the grill is heating, combine all ingredients except fish in a saucepan over medium low heat.  When grill is ready, place redfish fleshside down, scales up and close lid.  Let cook for 4 minutes and turn over.  Baste with sauce and continue basting 3 or 4 times while cooking.  When done, the fish will be tender and come away from the skin easily.  Do not worry about the scales burning as they form a good protective coating for the fish.  Sprinkle with a few drops of lemon juice before serving.

Rice Pilaf Ingredients:

1 cup of sliced fresh mushrooms

3 tablespoons of butter

1 cup of Minute white rice, uncooked

1 can (14-1/2 ounces) of beef broth

1/4 cup of water

3/4 cup sliced almonds, toasted

Preparation:

Cook and stir mushrooms in butter in a large skillet on medium high heat until tender.  Add rice and cook and stir for 3 minutes.  Add broth and water and bring to a boil.  Reduce heat and cover.  Simmer 20-25 minutes or until liquid is absorbed.  Stir in almonds.

Enjoy!