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Full Online Book HomeLearning KitchenFishandseafood - Patsy's Baked Redfish Or Snapper
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Fishandseafood - Patsy's Baked Redfish Or Snapper Post by :wisebiz Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3441

Click below to download : Fishandseafood - Patsy's Baked Redfish Or Snapper (Format : PDF)

Fishandseafood - 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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3 - 4 lb. rockfish Juice of 1 lemon 3 chopped onions 1 can stewed tomatoes Parsley, finely chopped 1/2 c. white wine 1/2 c. olive oil Salt and pepper 2 cloves garlic Have fish cleaned and scaled.Wash thoroughly, rub with salt and pepper and sprinkle with lemon juice. Put chopped onions in oil and fry until golden brown; add wine, tomatoes and seasonings. Lay fish in greased baking pan and add above mixture over fish. Sprinkle with chopped parsley and garlic. Add a little water and bake at 350 degrees, 45 minutes (longer if necessary).
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