□   4 (6 oz.) pieces of redfish
□   2 tbsp. butter
□   1 med. onion, thinly sliced
□   1 green pepper, thinly sliced
□   1 tsp. garlic
□   1/4 c. celery, chopped
□   1/2 c. green onion, chopped
□   1 c. chicken stock
□   1/4 tsp. oregano
□   3/4 lb. crawfish tails, cleaned
□   3 lg. tomatoes, peeled & seeded
□   1 (8 oz.) can tomato sauce

Dust redfish in flour and saute over medium heat on both sides until brown. Remove fish. In the same skillet saute onion for five minutes. Add green pepper and cook five minutes more. Add garlic, celery, green onion, oregano, chicken stock, tomatoes cut in quarters and tomato sauce. Let sauce cook on medium heat for 20 minutes. Add crawfish; cook for 10 minutes.

Preheat oven to 350 degrees. Place redfish in baking pan. Pour sauce over the fish and cook for 20 minutes.