Beer makes batters better, meat more tender, and sauces more flavorful.
Steamed Redfish With Creole Sauce
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- #24433
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
5 pounds redfish
1 can stewed tomatoes
2 tablespoons onion, chopped
1/2 teaspoon salt
salt and pepper, to season
1/2 cup water
4 tablespoons green bell pepper, chopped
6 stuffed green olives, chopped
2 tablespoons butter or margarine
directions
Wash the cleaned redfish and dry thoroughly. Sprinkle with salt and pepper and tie in cheesecloth. Steam* for 45 minutes to one hour depending upon the size of the fish.
Remove cheesecloth, place fish in center of hot platter and pour Creole sauce over it.
For Creole Sauce: Put tomatoes in blender and puree. Remove and put in heavy skillet. Add the remaining ingredients. Simmer over low heat for one hour. Add small amounts of water if it dries out. Serve over redfish.
* Steaming can be accomplished by placing fish in a deep pan and adding a rack. Place fish on pan rack so that it does not touch water. Cover dish.
Cook either in oven (medium heat) or on top of stove, being careful to observe throughout the cooking process that water is still in pan for steaming.
added by
solitudequeen
nutrition data
660 calories, 14 grams fat, 9 grams carbohydrates, 118 grams protein per serving. This recipe is low in carbs.
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