Baked red snapper #1

Yield: 8 Servings

Measure Ingredient
1 (5-6 lb) red snapper
2 Sticks butter
2 cups Onion; chopped
2 cups Celery; chopped
1 cup Green pepper; chopped
6 Cloves garlic; minced
2 cans Tomato sauce
1 can (large) mushrooms
1 teaspoon Sugar
3 tablespoons Worcestershire sauce
1 Lemon; sliced
½ cup Dry white wine
Salt & pepper to taste

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, .

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