Serves: 5
Total Calories: 126

(4- to 5-pound) redfish, cleaned
1 (14.5-ounce) can stewed tomato or equivalent of fresh stewed tomatoes
2 tablespoons chopped onions
1/2 teaspoon salt
1 Salt and pepper to season
1/2 cup water
4 tablespoons chopped green peppers
6 stuffed olives, chopped
2 tablespoons butter or margarine

Wash redfish and dry thoroughly. Sprinkle with salt and pepper and tie in cheesecloth; steam 45 minutes to 1 hour depending upon the size of the fish. Remove cheesecloth, place fish in center of hot platter, and pour Creole sauce over it.

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.

For Creole sauce, put tomatoes in blender and purée. Remove and put in heavy skillet. Add remaining ingredients. Simmer over low heat for 1 hour. Add small amounts of water if it dries out. Serve over redfish.

Nutritional Facts:

Serves: 5
Total Calories: 126
Calories from Fat: 40

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