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Baked Fish Creole
1 large red fish or red snapper
3 cloves garlic, sliced
Flour to coat
Salt and pepper to taste
DRESSING
1 pound raw shrimp
3 ribs celery
4 green onions
1-cup bread crumbs
1 egg, beaten
Juice of2 lemons
For the sauce:
3 tablespoons cooking oil
1 small onion, minced
1 bunch green onions, minced
3 cans tomato sauce
1 bay leaf
1/2 teaspoon thyme
Chopped parsley
Salt and pepper to taste
Clean fish thoroughly. To prepare for stuffing make an opening from side where insides have been removed.
Season inside and out with salt and pepper. Make slits on top and insert garlic slices.
Saute shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir.
Simmer about 2 minutes. Add a little breadcrumb to thicken. Beat in egg and mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish.
Make the sauce by sauteing onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often. Bake in a greased pan in a 350-degree oven until fish
flakes when touched with a fork, about 30-45 minutes.
Yield: 8 Servings
(c) 2002 Rick McDaniel
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