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, .
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