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Baked Redfish (unstuffed)
1 can tomato paste
1 can whole tomatoes
4 cloves garlic, chopped
2 green onions, chopped
1 onion, chopped
1 small bell pepper, chopped
Salt, red and black pepper to taste
large Redfish or Snapper
Make a roux with a large spoon of lard and about a half cup of flour; when brown add garlic, bell pepper and onions; cook a few minutes. Add tomatoes and paste and enough water to make a medium thick gravy. Season well. Cook about an hour adding more water when needed. Wash and dry fish. Season liberally inside and out. Place in roasting pan. (If you want to stuff it, see other recipe). Pour on tomato gravy and bake, uncovered, in 325 degree oven. Baste frequently. This should be overcook and is done when meat is tender and flaky when tested with a fork. It takes about 45 minutes. Carefully remove fish to warm platter. Cover top with chopped parsley. Garnish with lemon slices.
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