Redfish Courtbouillon

One of the best dishes of all time.  Can use Red Snapper instead of Redfish.....

 

3-4 pounds whole Redfish

1/2 cup veg oil

1/2 cup flour

1 cup onion, 1 cup bell pepper, 1 cup celery

minced garlic

1 can diced tomatoes with liquid

1/4 cup worcestershire

green onions

fresh parsley, salt, pepper

1 lemon sliced

 

Filet the fish and make a stock by boiling the fish bones in 2 quarts of water, a diced onion, 1 bay leaf, and some black peppercorns.  Simmer for 30 minutes and strain.

 

In a heavy dutch oven, heat oil and whisk in the flour until dark brown roux.  Add onions, celery, bell pepper, and garlic and saute until onions are clear.  Add the tomatoes (and liquid from the can), fish stock, and worcesteire and bring to a roiling boil and simmer for 30 minutes.  Don't pour in all the stock, save some to adjust texture later.  Add green onions and parsley and salt, pepper to taste.

 

Add fish filets 1 1/2 inch chick and lemon slices.  Let simmer (bare simmer) 5-10 minutes.

 

Eat as is or maybe serve over rice

 

 

For you low fat eaters, there is hardly any fat in there by the way.

This is the "cajun" version but there are french versions as well using white wine.  I'll post that later.

 

That silly "blackened redfish" craze damn near put an end to the species. 

 

Most overrated eating fish out there IMO.

 

Eat pompano or speckled trout instead.

 

I catch more redfish than anyone else I know but I release every single one...

Sorry BC, didn't see your post till now.

 

Chef Paul Prudhomme started the "blackened redfish" craze in the early 80's.  They were already a fragile species.

 

They live a long time and the big ones (old ones) are the breeding fish.  This is why you can only take fish within the "slot".  In South carolina you can only take fish between 15-23 inches I believe.