Steamed Redfish With Creole Sauce Recipe

• 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 olives -- chopped
• 2 tablespoons butter or margarine

1. Wash the cleaned redfish and dry thoroughly. Sprinkle with salt and pepper and tie in cheesecloth; steam 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.
2. 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.
3. 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.

redfish, tomatoes, onion, salt, salt, water, green bell pepper, butter

Taken from www.epicurious.com/recipes/member/views/steamed-redfish-with-creole-sauce-recipe-50032351 (may not work)