Baked fish creole

Yield: 8 Servings

Measure Ingredient
1 large Red fish or red snapper
3 \N Cloves garlic; sliced, or so
\N \N Flour to coat
\N \N Salt & pepper to taste
1 pounds Raw shrimp
3 \N Ribs celery
4 \N Green onions
1 cup Bread crumbs
1 \N Egg; beaten
2 \N Lemons; juice of
3 tablespoons Cooking oil
1 small Onion; minced
1 \N Bunch green onions; minced
3 cans Tomato sauce
1 \N Bay leaf
½ teaspoon Thyme
\N \N Chopped parsley
\N \N Salt & pepper to taste



Clean fish thoroughly. To stuff make an opening from side where insides have been removed. Season in and out with salt and pepper. Make slits on top and insert garlic slices.

Saut‚ 1 pound peeled, raw chopped 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 bread crumbs to thicken. Beat in egg; mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Bake in a greased pan in a 350 degree oven. Pour the following sauce over the fish and baste often.

Saut‚ onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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