Redfish Court-bouillon

SUBMITTED 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."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 12 servings

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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

READ REVIEWS (4)

DIRECTIONS

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.
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.
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

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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 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.

4 users found this review helpful

Reviewed on Feb. 3, 2006 by gigerbopper

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.

1 user found this review helpful

Reviewed on Apr. 29, 2007 by anasmrsch

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.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 285

Total Fat: 11.3g
Cholesterol: 56mg
Sodium: 368mg
Total Carbs: 12.5g
Dietary Fiber: 1.5g
Protein: 32.8g

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