Baked red snapper #2
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Cooking oil |
1 | Red snapper; 10-12 lbs dressed | |
3 | Ribs celery; chopped | |
4 | larges | Onions; chopped |
1 | large | Bell pepper; chopped |
10 | Cloves garlic; chopped | |
2 | tablespoons | Dry parsley |
2 | Bunches green onions; chopped | |
1 | teaspoon | Salt |
Sprinkle of red pepper | ||
2 | cans | Tomatoes |
2 | cans | Tomato sauce |
1 | can | Tomato paste |
1 | can | Rotel tomatoes |
2 | teaspoons | Cornstarch |
Directions
Saut 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.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .