Steamed Redfish With Creole Sauce Recipe – a delicious recipe with redfish, tomatoes, onion, salt, salt, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
76
kcal
Calories
6
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 pounds redfish, 1 can stewed tomatoes, 2 tablespoons onion -- chopped, 1/2 teaspoon salt, and more.
Yes, Steamed Redfish With Creole Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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