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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Fry bacon until crisp. Drain on paper towel and set aside. Add the butter
to the bacon fat. Saute the onions, garlic and green pepper until
softened. rub the tomatoes through a sieve and add them to the onions and
garlic. Add the bay leaf, cloves, thyme, salt and pepper. Simmer this for
30 minutes.
Clean the fish, but leave the head and tail intact. Salt and pepper the
interior of the fish and place it in an oiled baking pan. Pour the sauce
over the fish and bake in a 425F and cook until done. Baste often during
cooking.
Remove the fish to a hot platter and garnish it with the bacon slices,
sliced egg, and green olives. Pour the sauce around it. If the sauce
seems too thick, dilute it with a little red wine.
Serve with saffron rice, garlic bread and a salad of mixed greens dressed
with garlic and oil.
Contributor: James Beard Fish p. 165
| Ingredients:
4 Pound(s) bacon
3/16 Cup(s) butter
2 Cup(s) onion; chopped
1 clove garlic; chopped
3 Cup(s) canned tomatoes
1 bay leaf
2 Teaspoon(s) cloves
1/6 Tablespoon(s) thyme
1 salt and pepper
1 4-5 pound redfish
1 sliced hardboiled eggs
1 small green olives
1 green pepper |
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