Baked Salmon New Orleans
1 teaspoon Sugar
2 pounds Whole Salmon
1/8 teaspoon Salt
1 Clove Garlic
1 Red Pepper Pod [a hot pepper such as a chili]
2-1/2 cups Cooked Tomatoes [canned stewed tomatoes work well]
1 tablespoon Worcestershire Sauce
1/2 cup Olive Oil [oil can be reduced to 1 or 2 tbsp.]
2 cups Uncooked Potato Balls [use a melon baller or cut potatoes into cubes]
1 cup Mushrooms [small whole mushrooms work well]
Brown sugar in pan. Sprinkle salmon with salt and pepper, place garlic and pepper pod inside. Mince onion fine, place onion and salmon and pan with sugar. Cover with tomatoes; add Worcestershire sauce, olive oil, vintage and potatoes. Bake in hot oven (400 deg F.) 15 minutes, add mushrooms and bake 15 minutes longer or until fish and potatoes are tender.
Red Snapper -- Use red snapper instead of salmon and proceed as above.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!