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Baked Red Snapper
1 c Cooking oil
1 Red snapper; 10-12 lbs dressed
3 Ribs celery; chopped
4 lg Onions; chopped
1 lg Bell pepper; chopped
10 Cloves garlic; chopped
2 tb Dry parsley
2 Bunches green onions; chopped
1 ts Salt
Sprinkle of red pepper
2 cn Tomatoes
2 cn Tomato sauce
1 cn Tomato paste
1 cn Ro-tel tomatoes
2 ts Cornstarch
Sauté vegetables in oil in bottom of large roaster. Add seasonings
and the tomatoes. Mix thoroughly. Place red snapper in roaster, baste
thoroughly. Cover; place in a 375 degree oven and bake 3 hours.
Remove from oven. Thicken tomato gravy by mixing cornstarch with a
little cold water. Add to gravy. Serves 12.