Recipe(tried): Patsy's Baked Redfish or Snapper

Terrytx (9:11:26 PM) :

Patsy's Baked Redfish or Snapper

4 5 lbs redfish or snapper -- skinned and filleted
1/2 cup oil
1/2 cup flour
2 medium onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1 (8oz) can tomato sauce
1 can tonatoes
1/4 cup parsley -- chopped
1 bay leaf
1/2 teaspoon allspice
pinch basil
2 sprigs saffron
1 cup water
1 cup red wine (Burgandy)
salt and pepper

Make a med-dark roux with oil and flour. Add onion, green pepper, celery, and garlic. Saute until tender. Add tomato sauce, tomatoes, parsley and other seasoning. Salt and pepper to taste. Simmer slowly for 0-35 min. (At this point you may freeze for later use.) Add 1 cup water slowly and cook down to thick gravy. Add wine and more water (if needed) to make sauce med. thick. Rub fish with lemon, salt and pepper lightly. Place fish in large baking dish. Pour sauce over fish and bake 40-50 min. in preheated 350 degree oven or until flaky.

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Serving Ideas : Serve with hot cooked rice.

NOTES : To heat frozen sauce-add 1 cup water and proceed as before.