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1-5 pound Redfish
2 Onions, finely chopped
1 Green Pepper, finely chopped
4 stalks Celery, finely chopped
3 cloves Garlic, finely chopped
1-6 ounce can Tomato Paste
1-16 ounce can Tomatoes
1-10 3/4 ounce can Chicken Broth
2 Lemons
1/2 bunch Green Onions
Salt to taste
Black Pepper to taste
1/4 teaspoon Red Pepper
1/2 teaspoon Chili Powder
1/2 teaspoon Basil
6 drops Tabasco
1/3 cup cooking Oil
7 Tablespoons Flour
Clean the redfish, remove the head, make 3 "X-cuts" on each side of the fish and place it in a large roasting pan. Rub salt and black pepper over the fish, working it into the X-cuts. Squeeze juice from 1 lemon over the fish. Set aside until the sauce is made.
Make a dark brown roux in a heavy iron pot with the cooking oil and flour. Add the chopped onions, pepper and celery and simmer over low heat until well cooked. When the vegetables are tender, add tomato paste, the can of tomatoes and the chicken broth. Stir until well blended. Continue cooking over low heat for 5 minutes. Add seasonings and garlic; salt and black pepper to taste. Stir well into the mixture and cook for 10 minutes. Pour the sauce over the redfish.
Place the redfish, uncovered, in a preheated 350°F oven, and bake until the fish flakes easily, basting often with the sauce. If more liquid is needed during baking, add more chicken broth. When fish is cooked, place thin slices of lemon along the top. Sprinkle with finely chopped green onions.
Serves 4 to 6.
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