PRESONUS ATOM SQ Owner's Manual page 52

Hybrid midi keyboard / pad performance and production controller

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Getting started (4 pages)

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Added bonus: PreSonus' previously Top Secret recipe for...

Redfish Couvillion

Ingredients:

• ¼ C Vegetable oil

• ¼ C flour

• 1 onion diced

• 1 clove garlic minced

• 1 green pepper diced

• 3 celery stalks diced

• 1 14oz can diced tomatoes

• 1 bottle light beer

• 2 bay leaves

• 1 tsp thyme

• 2 lbs Redfish fillets

Cooking Instructions:

In a heavy saucepan or large skillet, heat oil on medium high and slowly add flour a tablespoon at a time to create a roux.

Continue cooking the roux until it begins to brown, creating a dark blond roux.

Add garlic, onions, green pepper, and celery to roux.

Sauté vegetables for 3-5 minutes until they start to soften.

Add tomatoes, bay leaves, thyme, and redfish. Cook for several minutes.

Slowly add beer and bring to a low boil.

Reduce heat and simmer uncovered for 30-45 minutes until redfish and vegetables are completely cooked, stirring occa-

sionally. Break up redfish into bite size chunks and stir in. Add pepper or hot sauce to taste. Do not cover.

Serve over rice

Serves 6-8

While not one of Southeast Louisiana's more famous dishes, Redfish Couvillion is a favorite way to serve our favorite Gulf fish.

Also known as Reds or Red Drum, Redfish is not only fun to catch, it's also delicious!

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Inc., in the U.S. and other countries. Other product names mentioned herein may be trademarks of their respective companies. All specifications subject to change without notice...

except the recipe, which is a classic.

Dinner is Served

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