Title: Baked fish creole
 Categories: Seafood
      Yield: 8 Servings
 
      1 lg Red fish or red snapper
      3    Cloves garlic; sliced, or so
           Flour to coat
           Salt & pepper to taste

MMMMM--------------------------DRESSING-------------------------------
      1 lb Raw shrimp
      3    Ribs celery
      4    Green onions
      1 c  Bread crumbs
      1    Egg; beaten
      2    Lemons; juice of

MMMMM---------------------------SAUCE--------------------------------
      3 tb Cooking oil
      1 sm Onion; minced
      1    Bunch green onions; minced
      3 cn Tomato sauce
      1    Bay leaf
    1/2 ts Thyme
           Chopped parsley
           Salt & pepper to taste
 
    Clean fish thoroughly. To stuff make an opening from side where
  insides have been removed. Season in and out with salt and pepper.
  Make slits on top and insert garlic slices.
  
    Saut‚ 1 pound peeled, raw chopped shrimp, chopped celery and green
  onions in oil until limp and shrimp turn pink. Add a little flour and
  stir. Simmer about 2 minutes. Add a little bread crumbs to thicken.
  Beat in egg; mix well. Cool before stuffing fish. Stuff fish and
  close opening with skewers or toothpicks. Squeeze juice of lemons
  over the fish. Bake in a greased pan in a 350 degree oven. Pour the
  following sauce over the fish and baste often.
  
    Saut‚ onions and green onions until limp. Add other ingredients and
  simmer for 15 to 2O minutes. Pour over stuffed fish; baste often.
  
  From .  Downloaded from Glen's MM Recipe