Redfish creole

Yield: 8 Servings

Measure Ingredient
5 -(up to)
6 pounds Redfish
¼ pounds Butter (up to)
8 Onions; chopped
1 large Bell pepper; chopped
4 Ribs celery; chopped
1 cup Shallots; chopped
3 Pickles (any kind); chopped
24 Pimento stuffed olives
½ cup Fresh parsley; chopped
4 Cloves garlic; minced
1 cup Mushrooms; sliced
3 teaspoons Worcestershire sauce
1 Lemon; sliced
2 Lemons; juice of

Melt butter in a large black iron pot, if possible; saut‚ onions until brown. Add bell pepper, celery and shallots; cook until tender. Add remaining ingredients except fish, lemon juice and slices. Cook for twenty minutes. Place tenderloin redfish in roasting pan and pour sauce over fish.

Squeeze lemon juice over the fish; gamish with slices. Bake in 350 degree oven for 1-½ to 2 hours.

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

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