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"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." — CARPEDM01
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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
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.
I don't know what gave it that flavor but it was so bitter. I won't be making this again.
14 Ratings
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.
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.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Redfish Court-bouillon
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 283 Calories from Fat: 102
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