|
|
Tomato Based Sauce for Redfish or Red SnapperMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Ruby Buchanan
on Saturday, October 23, 2004
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 1quart servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
|
A very basic, classic and delicious sauce for virtually any type fish. |
| |
| Ingredients |
| 1/2 cup oil |
1/2 cup flour |
| 1/4 cup chopped onion |
4 garlic cloves minced |
| 1/2 cup chopped celery |
2 cans No 1 whole tomatoes |
| 1 bay leaf |
salt and pepper to taste |
| Pinch of thyme and oregano (optional) |
Fish of your choice |
|
| | | Directions | Combine the oil and flour and make a dark roux. (Roux instructions on our site). Add the onions, garlic, pepper and celery and cook until soft. Add the tomatoes, bay leaf, salt and pepper and thyme and oregano. Note some cooks tomato sauce in lieu of whole tomatoes.
Lower heat and cook slowly for one hour. Season the fish mildly and place the whole or large fillets in an oblong pan or baking pan. Pour the sauce over the fish and bake at 350 degrees for 30 minutes or until fish flakes. Baste with sauce during the cooking process. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
