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Redfish Courtbouillon
In Cajun country, courtbouillon is a stew-like dish of fish, usually whole, cooked in tomatoes, bell peppers and onions.
Makes 4 servings.
Prep Time: 10 minutes Cook Time: 30 minutes
Ingredients
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2 tablespoons oil
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1 cup thinly sliced green bell pepper
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1 cup thinly sliced onion
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1 can (14 1/2 ounces) stewed tomatoes
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2 cloves garlic
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2 1/2 cups water
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1 teaspoon salt
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4 redfish, snapper or grouper fillets (6 ounces each)
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Directions
1. Heat oil in large deep skillet on medium-high heat. Add bell pepper and onion; cook and stir 5 minutes or until lightly browned. Add tomatoes and garlic; cook and stir 1 minute.
2. Add water, Liquid Boil and salt; bring to boil. Reduce heat to low; simmer 5 minutes. Add fish; simmer 8 to 10 minutes or until fish flakes easily with a fork, basting occasionally with poaching liquid. Remove fish; keep warm.
3. Increase heat to high; cook 5 minutes or until poaching liquid is slightly reduced. Serve fish topped with vegetables and some of the poaching liquid. Serve remaining poaching liquid in shallow bowls with French bread for dipping.
Nutritional Info per 1 serving
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| Calories: 269 |
Sodium: 853 |
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| Fat: 9 |
Carbohydrates: 12 |
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| Cholesterol: 60 |
Fiber: 2 |
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| Protein: 35 |
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