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Redfish with Creole Sauce
FISH FOR FALL Redfish is a sweet and mild fish that pairs beautifully with this complex, tomato-based sauce. Balance out the light fish with a decadent and creamy polenta as the side. (Photo courtesy of The Junior League of Houston)
From Houston Junior League Cookbook
½ cup chopped onion
½ cup chopped celery
1 clove garlic, crushed
½ cup cooking oil
2½ cups canned tomatoes
2 cans (8 oz. each) tomato sauce
1 cup cold water
1 redfish or Gulf red snapper (about 5 lbs.)
Salt
Freshly ground pepper
Cayenne
Chopped green onion tops
Chopped parsley
1 lemon, thinly sliced
In a heavy pot, sauté onion, celery and garlic in oil for 10 minutes. Add tomatoes and tomato sauce. Cook, uncovered, over medium heat for 40 minutes, stirring occasionally. Add water. Cook for 20 additional minutes. Meanwhile, fillet fish and season with salt, pepper and a few grains of cayenne. Arrange fish in baking dish. Pour tomato mixture over fish. Bake in 325-degree oven for 30 minutes, basting often. Garnish with onion tops, parsley and lemon slices. Serves 6.
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