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Baked Red Snapper with Creole Sauce

  • 1 red snapper
  • 1 clove garlic, chopped
  • 2 green peppers, chopped
  • 1/4 pound mushrooms, sliced
  • 2 medium-sized onions, chopped
  • 1/4 cup butter
  • 1 1/2 quarts tomatoes, cut up
  • Salt and pepper
Cook red snapper.
Creole Sauce:
Combine garlic, peppers, onions and butter in saucepan; simmer for approximately ten minutes add tomatoes salt an pepper, simmer 20 minutes; add mushrooms, simmer 10 minutes more. Pour the hot sauce over the baked fish. This sauce is delicious with Southern Style cooked shrimp and boiled rice.
Submitted by Cassyjean - Torrington, CT May 24, 2009 14 min 40 min 54 min


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