Game & Fish Dish
FISH IN WINE SAUCE
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6 large Bass steaks or fillets, fresh or frozen
6 large Bass steaks or fillets, fresh or frozen•1 cup dry white wine
1 cup dry white wine•1/3 cup vegetable oil
1/3 cup vegetable oil•1 (4 ounce) can mushroom stems and pieces, drained
1 (4 ounce) can mushroom stems and pieces, drained•¼ cup chopped green onion
¼ cup chopped green onion•2 tablespoons lemon juice
2 tablespoons lemon juice•2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh parsley•2 teaspoons salt
2 teaspoons salt•¼ teaspoon cayenne pepper
¼ teaspoon cayenne pepper•¼ teaspoon dried thyme leaves
¼ teaspoon dried thyme leaves•sprinkle with Cajun Injector Cajun Shake
sprinkle with Cajun Injector Cajun ShakeThaw fish if frozen. Cut 6 pieces of heavy-duty aluminum foil 18m inches square. Grease foil lightly; place 1 fish on each square of foil. Combine remaining ingredients; pour evenly over each fish and sprinkle with Cajun Injector Cajun Shake. Wrap fish with foil and seal edges; place packets on grill 6 inches from heat. Cook 20 to 25 minutes or until fish flakes easily with a fork. Serves 6.
