El Rancho Redfish Al A Mexicana

• 4 - 7oz fillet of redfish
• flour
• salt & pepper
• 1 T veg. oil
• Sauce:
• 1/3 C chpd onion
• 1/4 C chpd green pepper
• 1 garlic clove, minced
• 1/3 C fresh tomatoes,, chpd
• 1/3 C fresh celery, chpd
• 1/2 C tomato sauce
• 1/2 tsp water
• Garnish:
• 1/2 C Mont. Jack cheese, shredded
• 1/2 med. onion, sliced
• 1/2 med. green bell pepper, sliced
• 1/2 lg. tomato, sliced

1. Dredge fish in flour, salt and pepper. Fry fish in oil until golden on each side. Set aside.
2. Sauce: combine onion, bell pepper, garlic, tomato, celery, tomato sauce and salt in blender. Mix to puree. Add water. Cook on low heat 10 min.
3. Arrange fish on oven proof platter and pour sauce on top. Add garnish on top of sauce and broil until cheese melts.

redfish, flour, salt, t, chpd onion, chpd green pepper, garlic, fresh tomatoes, fresh celery, tomato sauce, water, cheese, onion, green bell pepper, tomato

Taken from www.epicurious.com/recipes/member/views/el-rancho-redfish-al-a-mexicana-52075011 (may not work)