Steamed Redfish with Creole Sauce
1 redfish (4 to 5 lbs)
sallt and pepper to season
small boiled potatoes
1 - Wash redfiwh and dry thoroughly.
2 - Sprinkle with salt and pepper and tie in cheesecloth: steam 45 minutes
3 - Remove cheesecloth, place fish in center of hot platter and pour creole saquce over.
4 - Place small boiled potatoes on both sides and buttered peas at both ends of the platter.
5 - Garnish with parsley