Baked red snapper #2

Yield: 12 Servings

Measure Ingredient
1 cup Cooking oil
1 \N Red snapper; 10-12 lbs dressed
3 \N Ribs celery; chopped
4 larges Onions; chopped
1 large Bell pepper; chopped
10 \N Cloves garlic; chopped
2 tablespoons Dry parsley
2 \N Bunches green onions; chopped
1 teaspoon Salt
\N \N Sprinkle of red pepper
2 cans Tomatoes
2 cans Tomato sauce
1 can Tomato paste
1 can Rotel tomatoes
2 teaspoons Cornstarch

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, .

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