Redfish Court Bouillon

Mississippi Gulf Redfish cooked in a spicy tomato bouillon with onions, celery and garlic.

 

TIME: 60 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

METHOD: stove-top

 

INGREDIENTS:

• 4 each 5-6 oz Mississippi Gulf redfish fillets

• 4 Tbsp butter

• 4 Tbsp flour

• 1 each medium onions, finely chopped

• 2 stalks celery, finely chopped

• 2 cloves garlic, finely chopped

• 3 each large tomatoes, peeled and quartered (or 16-oz can)

• 1/4 tsp cayenne pepper

• 3 cups water

• salt, to taste

• pepper, to taste

 

DIRECTIONS: 

1. In a deep skillet over low heat, mix the butter and flour together until smooth, and cook for 2 minutes.

2. Add the onions, celery and garlic, and sauté until tender.

3. Add the tomatoes, cayenne and water, and season with salt and pepper.

4. Simmer covered for 20-30 minutes.

5. Add fillets and cook until tender and flaky, about 15 minutes.

 

Note: The amount of cayenne here is for a moderate heat. It can be increased up to a full teaspoon for the full nuclear version!

 

Serving Suggestion: Serve over rice with carrots or green beans.

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