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Redfish Court-bouillon

By: CARPEDM01  
"An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount."

Rating: This weblink has been rated 11 times with an average star rating of 4.5 Read Reviews (10)

Rate/Review | 266 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped onion
  • 4 cloves garlic, chopped
  • 1/2 cup chopped celery
  • 3 (16 ounce) cans stewed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 4 pounds red snapper fillets

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 285 | Total Fat: 11.3g | Cholesterol: 56mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2004 by CHERYL714 
I'm cajun, so I loved it. My fiance's parent's are Colombian and Panamanian and they loved it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2007 by anasmrsch 
This is a really flavorful, easy, and versatile recipe that my family loved. I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2008 by streetgang 
I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by WICHEESEHEADINWA Supporting Member (Click to learn more about Supporting Membership)
Husband loved it! Used fresh herbs and a little extra. I think I will try cooking the rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by alexar83 
great recipe, my boyfriend loved it. I had to reduce the proportions for just the two of us... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2007 by cesn161 
I made this with some left-over tilapia. It was delicious! Thanks for the recipe. YUM! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2006 by gigerbopper 
I really liked the thick sauce (lessened tomato juice as suggested) but unfortunately it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by Janice V. 
Excellent recipe. But all I had was a small jar of Bruschetta and a can of tomato sauce so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by TexasJ 
Fantastic! I read the other reviews and decided to follow the recipe. I did, however, add a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by James 
I don't know what gave it that flavor but it was so bitter. I won't be making this again. MORE

 
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