50+ Friends Club Cookbook
Fish and Shellfish

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Savory Sea Perch

From the Kitchen of: H@ppy

1 1/2	lb.	Sea Perch Fillets (Poggies)
4	stalks	Celery
2	med.	Onions
12		fresh Mushrooms
1/2	c.	Chinese Pea Pods
1	can	Water Chestnuts, sliced (8 oz can)
1		Green Pepper, optional
1	sm	Zucchini, optional
		Seasoned Salt
		Pepper
1/2	c.	Margarine or Butter
1	tsp.	Ground Garlic or one minced clove
2	tsp.	Flour
2/3	c.	Dry White Wine
1	Tbsp.	Lemon Juice
1	tsp.	Salt
1/8	tsp.	Pepper
2	Tbsp.	Seafood Sauce (red)
1/8	tsp.	Red Pepper Sauce

• In 9x13 pan spread fish on bottom.
• Season with seasoned salt, salt and pepper.
• Thickly slice all vegetables and place over fish, seasoning again with seasoned salt, salt and pepper
• Cover with Sauce
• Do not cover. Bake in closed gas BBQ 15 min or in oven 450 degrees for 20-25 minutes.
• Baste Once.
• RED SAUCE: Combine margarine or butter with garlic and beat until melted. Add flour and cook until bubbly. Remove from heat. Add remaining ingredients, heat to boiling.