Pasta,
Seafood and Eggs:
Redfish
with Creole Sauce
from
the Houston Junior
League Cookbook
INGREDIENTS:
1/2
cup chopped onion
1/2
cup chopped celery
1
clove garlic, crushed
1/2
cup cooking oil
2-1/2
cups canned tomatoes
2
cans (8-ounces each) tomato sauce
1
cup cold water
1
redfish (about 5 pounds)
Salt
Freshly
ground pepper
Cayenne
Chopped
green onion tops
Chopped
parsley
1
lemon, thinly sliced
TO
PREPARE:
In
heavy pot, sauté onion, celery and garlic in oil for 10 minutes.
Add tomatoes and tomato sauce. Cook, uncovered, over medium heat
for 40 minutes, stirring occasionally. Add water. Cook for
20 additional minutes. Meanwhile, fillet fish and season with salt,
pepper and a few grains cayenne. Arrange fish in baking dish.
Pour tomato mixture over fish. Bake in 325 degree oven for 30 minutes,
basting often. Garnish with onion tops, parsley and lemon slices.
SERVES:
6
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
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 the Houston
Junior League Cookbook, are returned to the community.
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