Recipe - Redfish Creole

5 (up to)
6 pound Redfish
One fourth pound Butter
6 (up to)
8 Onions; chopped
1 lg Bell pepper; chopped
4 Ribs celery; chopped
1 cup Shallots; chopped
3 Pickles (any kind); chopped
24 Pimento stuffed olives
One half cup Fresh parsley; chopped
4 Cloves garlic; minced
1 cup Mushrooms; cut or sliced up
3 teaspoon Worcestershire sauce
1 Lemon; cut or sliced up
2 Lemons; juice of

Melt butter in a large black iron pot, if possible; saut‚ onions until
brown. Add bell pepper, celery and shallots; cook until tender. Add
remaining ingredients except fish, lemon juice and slices. Cook for twenty
minutes. Place tenderloin redfish in roasting pan and pour sauce over fish.
Squeeze lemon juice over the fish; gamish with slices. Bake in 350 degree
oven for 1One half to 2 hours.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.