Yield: 6 servings
|1 \N||5-6 lb. whole redfish|
|½ cup||Salad oil|
|2 larges||Onions, finely chopped|
|4 \N||Shallots, chopped|
|2 \N||Cloves garlic, fine chop|
|2 \N||Bell peppers, chopped|
|2½ cup||Whole tomatoes, canned|
|2 \N||Bay leaves|
|2 \N||Sprigs thyme|
|2 \N||Ribs celelry, chopped|
|2 tablespoons||Fresh chopped parsley|
|1 dash||Hot pepper sauce|
|\N \N||Salt & pepper to taste|
|\N \N||Lemon slices|
|\N \N||Pimento strips|
|\N \N||Parsley sprigs|
Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for abt.
1 hr. Place fish in rectangular pyrex baking dish or roasting pan.
Pour mixture over fish and baake in 350 F. oven for 45 min. or until fish is tender when tested with fork. Pemove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.