PRESONUS StudioLive Quick Start Manual page 8

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:
1. 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.
2. Add garlic, onions, green pepper, and celery to roux.
3. Sauté vegetables for 3-5 minutes until they start to soften.
4. Add tomatoes, bay leaves, thyme, and redfish. Cook for several minutes.
5. Slowly add beer and bring to a low boil.
6. Reduce heat and simmer uncovered for 30-45 minutes until redfish and vegetables are completely cooked, stirring
occasionally. Break up redfish into bite size chunks and stir in. Add pepper or hot sauce to taste. Do not cover.
7. 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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subject to change without notice...except the recipe, which is a classic.
Dinner is Served