Redfish Court-bouillon Recipe - Allrecipes.com
  • READY IN 1 hr

Redfish Court-bouillon

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2008

I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed things up, I don't recomend that with this recipe. We found it to be just a fine stand alone recipe. Top drawer 'ol boy, top drawer.

 
Most Helpful Critical Review
Mar 04, 2009

I don't know what gave it that flavor but it was so bitter. I won't be making this again.

 
Dec 05, 2004

I'm cajun, so I loved it. My fiance's parent's are Colombian and Panamanian and they loved it also. Gonna try with catfish next time. I would use less fish though, I used two pounds of filet meat and it was way more than enough for a 9x13 dish, too much really.

 
Apr 29, 2007

This is a really flavorful, easy, and versatile recipe that my family loved. I didn't have any stewed tomatoes so I used salsa instead. It added a nice zing. I changed the portions to 3 to fit the 1 lb. of fish I had but I did double the sauce ingredients. I'll try this again and am planning on adapting it to a one dish meal with rice.

 
Oct 21, 2009

Fantastic! I read the other reviews and decided to follow the recipe. I did, however, add a small layer of steamed rice below the fish and the topping. I highly recommend this wonderful dish!

 
Feb 24, 2009

great recipe, my boyfriend loved it. I had to reduce the proportions for just the two of us (plus leftovers) but I doubled the spices because it didn't seem like enough to flavor a whole can of tomatoes. Turned out amazing...served over rice with asperagus. Will definately make again!

 
Feb 03, 2006

I really liked the thick sauce (lessened tomato juice as suggested) but unfortunately it didn't soak into the fish so well. But try frying the leftovers for that and you're in business.

 
Nov 05, 2009

Excellent recipe. But all I had was a small jar of Bruschetta and a can of tomato sauce so that is what I used in place of stewed tomatoes...very tasty and pretty, too! thank you!

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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