Sunday, September 20, 2009

Redfish Ceviche

Catch and release is great but every once in a while you gotta eat some fish. Here's one of my favorite things to do with redfish and it's impossible to mess up this recipe.

1 lb. redfish fillet
2 large vine ripe tomatoes
1 cucumber
1 green pepper
1 large onion
1 clove garlic
4 limes
1 lemon
1 can spicy Bloody Mary mix
Old Bay
Olive Oil

Directions: Cut the redfish into thumbnail size chunks and place in a bowl. Halve the limes and lemon and squeeze the juice over the fish. Add two tablespoons of Old Bay and let marinate in the fridge for at least two hours.

Chop all the vegatables into similar size chunks and mince the garlic. Mix together in a large bowl with several spoonfuls of extra virgin olive oil and can of spicy bloody mary mix. Add the fish and stir. Makes at least 6 bowls.