Redfish Couvillion

If you are looking for that stick to your ribs hearty Cajun meal look no further than a Redfish Couvillion. Sometimes spelled Courtbouillon this is one of those meals sure to impress.  This truly is Cajun fine dining!  This meal takes some time but to me is worth it!  You can also use this recipe with some of the fresh blue catfish you may have caught on your trip!

• Melt two sticks of of butter in a black pot and add 3 heaping tablespoons of flour.
• Stir mixture which will be your roux over med-low heat until you reach a caramel color. Be sure to stir constantly to avoid burning.
• Add your trinity and cook together stirring regularly for roughly 10 minutes.
• Add your tomato paste and cook together stirring regularly for roughly 5 minutes.
• Add tomato sauce, sliced stewed tomatoes, Rotel, and seasonings. Mix well and bring to a boil stirring occasionally.
• Reduce heat and cover. Let simmer at least an hour.
• Place cleaned and dried fillets on a pan and generously season one side with blackening seasoning. Place fillets back in the refrigerator.
• After at least an hour of simmering heat a black skillet over medium high heat. Pour some oil in the skillet (oil should be around 350 degrees). 
• Lightly sprinkle flour on both sides of the fillets.
• Place fillets in the oil. Quickly sear each side being careful not to cook the meat too much.
• Place seared fillets into the red sauce and completely cover them.  
• Recover pot and allow the fish to cook in the sauce for roughly and hour.  
• Serve hot over rice garnished with chopped green onion.  Side suggestion would be smothered yellow squash and jalapeño corn bread.

C’est bon!