Red Fish Creole

• 6 Tbsp. corn oil
• 2 c. peeled, chopped tomatoes
• 1/4 c. chopped parsley
• 2 lb. red fish (snapper), cut into serving pieces
• 1 tsp. minced garlic
• 1 c. finely chopped onions
• 3 c. chopped green peppers
• 3 c. chopped celery
• hot pepper sauce to taste
• butter or margarine

1. Melt margarine in large skillet over medium heat.
2. Add onions and saute until wilted.
3. Add green peppers, celery, garlic, salt and pepper.
4. Saute briefly.
5. Blend in tomatoes, parsley and hot pepper sauce to taste.
6. Cover and cook 10 to 15 minutes.
7. Uncover and cook 5 minutes more.
8. Preheat oven to 450u0b0.
9. Arrange fish fillets in a large baking dish that has been lightly oiled.
10. Cover with sauce.
11. Bake about 15 minutes.

corn oil, tomatoes, parsley, red fish, garlic, onions, green peppers, celery, pepper sauce, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685818 (may not work)