Instructions: Bring all of the ingredients except the filets to a boil (squeeze the juice from the lemons into the water, then add the lemon rinds) and reduce the heat.

Add redfish filets and poach for 8 to 10 minutes or until just cooked through.

Cook and serve with mousquetaire sauce.

Mousquetaire Sauce: =

Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle.

When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.

Fold in the stock and season with cayenne. Correct seasoning.

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