Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Baked Redfish or Snapper




List of Ingredients



• 4 (5 pounds) redfish or snapper, skinned and filleted
  
• 1/2 cup oil
  
• 1/2 cup flour
  
• 2 medium onion, chopped
  
• 1 clove garlic, minced
  
• 1/2 cup celery, chopped
  
• 1/2 cup green pepper, chopped
  
• 1 (8 ounce) can tomato sauce
  
• 1 (14 1/2 ounce) can tomatoes
  
• 1/4 cup parsley, chopped
  
• 1 bay leaf
  
• 1/2 teaspoon allspice
  
• pinch basil
  
• 2 sprigs saffron
  
• 1 cup water
  
• 1 cup red wine (Burgandy)
  
• salt and pepper
  






Instructions



1. Make a medium-dark roux with oil and flour.
   
2. Add onion, green pepper, celery, and garlic. Saute until tender. Add tomato sauce, tomatoes, parsley and other seasoning. Salt and pepper to taste.
   
3. Simmer slowly for 35 minutes. (At this point you may freeze for later use.) Add 1 cup water slowly and cook down to thick gravy. Add wine and more water (if needed) to make sauce medium thick.
   
4. Rub fish with lemon, salt and pepper lightly. Place fish in large baking dish. Pour sauce over fish and bake 40-50 minutes in preheated 350 degree oven or until flaky.
   






Final Comments


Notes: To heat frozen sauce-add 1 cup water and proceed as before.