□   1/4 c. flour
□   1/4 c. oil
□   1/2 c. celery, chopped
□   1 green pepper, chopped
□   1 onion, chopped
□   1 clove garlic, minced
□   1 (8 oz.) can tomato sauce
□   1 (16 oz.) can tomatoes, including liquid
□   1/4 tsp. cayenne pepper
□   Salt to taste
□   1 lb. redfish fillets (trout, turbot, flounder or other lean white fish
□   of your choice)

Make roux: Combine flour and oil in a 4-cup glass measure. Stir well so that no lumps of flour remain. Microwave on high 4 minutes. Stir with wooden spoon. Microwave 1 minute at a time, stirring after each minute, until mixture is a deep brown color, about 3 to 4 minutes. To stop further browning, immediately add celery, green pepper, onion and garlic. Stir. Microwave on high 6 minutes to cook vegetables. Transfer mixture to a 3-quart round casserole. Stir in tomato sauce, tomatoes including liquid, cayenne pepper and salt. Cover and microwave on high 8 minutes or until mixture is very hot. Rinse fish fillets in cool water and pat dry. Cut fish into 2 inch chunks and add to hot Creole sauce. Cover. Microwave on high 4 to 5 minutes. Let stand 2 minutes. Serve on hot cooked rice. Serves 4.