| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 8 | Servings | |
INGREDIENTS
| 1 | (5-6 lb) red snapper | |
| 2 | Sticks butter | |
| 2 | c | Onion; chopped |
| 2 | c | Celery; chopped |
| 1 | c | Green pepper; chopped |
| 6 | Cloves garlic; minced | |
| 2 | cn | Tomato sauce |
| 1 | cn | (large) mushrooms |
| 1 | ts | Sugar |
| 3 | tb | Worcestershire sauce |
| 1 | Lemon; sliced | |
| 1/2 | c | Dry white wine |
| Salt & pepper to taste |
INSTRUCTIONS
Wash, dry and season fish with salt and pepper inside and out according to taste. Place in an open baking pan. Pour wine over the fish and set aside until sauce is ready. To make sauce: saute onions, celery, green pepper and garlic in butter; add tomato sauce, sugar, mushrooms and lemon. Mix well; cook over low heat for 1 hour. Pour cooked sauce over and around fish. Bake in a 325 degree oven for 1 hour, basting occasionally. Serve with steamed rice. Serves 8. Note: Other fish may be used but either red fish or red snapper are exceptionally good and remain firm. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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