Redfish Aspic

• 1 (2-pound) dressed redfish
• 1 medium onion, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 envelopes unflavored gelatin
• 2 stalks celery, cleaned and chopped
• 1 medium-size green pepper, chopped
• 1 green onion, chopped
• 1 teaspoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce
• Fresh parsley sprigs
• Lemon wedges
• Mayonnaise

1. Rinse fish thoroughly in cold water; pat dry. Place fish in a large stock pot; add sliced onion, salt, pepper, and water to cover. Bring to a boil. Reduce heat, and cook 15 minutes or until fish flakes easily when tested with a fork.
2. Remove fish to a cutting board; set aside. Strain fish stock, reserving 1 quart; discard onion. Add gelatin to reserved stock; cook over medium heat until gelatin dissolves. Chill until consistency of unbeaten egg white.
3. Remove and discard skin of fish; flake fish from bone,, discarding bone. Combine flaked fish and next 7 ingredients in a medium mixing bowl; mix well, and fold into gelatin mixture. Spoon into a lightly greased 5 1/2- cup mold; chill until set.
4. Unmold onto a serving platter. Garnish with parsley sprigs and lemon wedges. Slice and serve with a dollop of mayonnaise.

redfish, onion, salt, pepper, unflavored gelatin, stalks celery, green pepper, green onion, parsley, lemon juice, mustard, worcestershire sauce, parsley sprigs, lemon wedges, mayonnaise

Taken from www.myrecipes.com/recipe/redfish-aspic (may not work)