From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
- 1 large red snapper (5-8 pounds)
- 4 Tablespoons butter
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
- 1 teaspoon dried tarragon
- Salt and pepper to taste
- 1/2 cup red wine
- 2 cups canned tomatoes or 1 No. 2 can
- 4 slices bacon
TO PREPARE:
Melt the butter and saute the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.SERVES: 8 - 10
