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Baked Fish Creole

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Category: Main Course Meals
Prep Time: Cook Time: Total Time:

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

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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