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Red Sauce for Redfish or Red Snapper BakeMain Dishes & Casseroles
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Submitted by J Baudoin
on Sunday, December 22, 2002
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
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Redfish are found in fresh water as well as salt water and are a popular catch amoung Cajun fishermen. Fisherman tip: Redfish feed best at dawn and dusk - fish them then.
The red snapper is one of the most sought after fish in the Gulf of Mexico. Snappers are often the most abundant fishes around oil platforms shipwrecks, and artificial reefs. Since many Cajuns work around water and love to fish, this red sauce fits the bill when either the redfish or red snapper is brought home for dinner.
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| Ingredients |
| 1/2 cup oil |
1/2 cup flour |
| 1/4 cup chopped onion |
4 cloves garlic minced fine |
| 1/2 cup chopped celery |
2 cans #1 size tomatoes |
| 1 bay leaf |
pich of thyme and oregano |
| salt and pepper to taste |
cayenne (optional) |
| Redfish or Red Snapper |
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| | | Directions | In a medium heavy saucepan or cast iron paot, make a dark roux with the oil and flour. (See our site for specific instructions); add the onions, garlic, and celery and cook until soft. Add the tomatoes, bay leaf, thyme, oregano, salt and pepper. Cook on a very low heat for 1 hour. Stir occasionally.
Place cleaned fish filets in an oblong pan (spray with PAM) and pour the sauce over the fish. Bake at 350 degrees about 30 minutes or until fish flakes easily. Baste with sauce during cooking.
Makes one quart tomato gravy. Serve over warm steaming rice.
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