Pasta,
Seafood and Eggs:
Baked
Red Snapper or Bass
from
River
Road Recipes...
The
Textbook of Louisiana Cuisine
INGREDIENTS:
1 large red snapper
(5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or
1 No. 2 can
4 slices bacon
TO
PREPARE:
Melt the butter and sauté
the green pepper and onion gently. When they are tender, add chives,
parsley, tarragon, salt and pepper, wine and tomatoes. Place fish
in a greased baking dish and top with strips of bacon. Pour liquid
mixture over the fish and bake at 350 degrees for 40 minutes. Baste
with the sauce and a little additional red wine.
SERVES
8 to 10
Copyright 1959 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes, are returned to the community.
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