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1 (5 to 6 lb.) redfish
1 bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 (8 oz.) bottles Zesty
Italian dressing
1 c. white wine
2 Tbsp. Worcestershire sauce
2 sticks butter or margarine
1/2 can beer
2 Tbsp. catsup
seasonings to taste

Cook ingredients about 90 minutes on a slow fire in a 2
quart saucepan. Stir to keep from sticking. Put fish in
roasting pan and fill inside of fish with ingredients. Baste
fish about every 15 to 20 minutes. Cook on barbecue pit or in
a 350 degrees oven for 45 minutes to 1 hour. Add salt and pepper to
taste. Do not cover pot.

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