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Redfish Sauce Piquant
This recipe serves 2. You can double it to feed a family.
2 tbs vegetable oil
1 lb redfish filets, cut off the skin into 1 inch chunks
1 tbs flour
1 cup chopped onions
1/2 cup chopped bell pepper
2 tsp cajun seasoning
1 bay leaf
2 tsp chopped garlic
3 cups chopped, peeled and seeded tomatoes
(or 3 cups chopped canned tomatoes)
1 tsp hot sauce
1 tbs lemon juice
2 tbs chopped parsley
Heat the oil in a deep skillet or Dutch oven over medium-high heat. Add the redfish chunks and sear lightly on both sides, 2 minutes. Transfer the fish to a plate and set aside.
Add the flour to the oil to make a roux. Stir constantly for about 5 minutes, making a medium brown (the color of peanut butter).
Add the chopped veggies and seasoning. Cook for about 3 minutes until soft. Add the bay leaf and garlic, cooking for just a minute. Add the tomatoes and hot sauce. When it begins to bubble, lower heat to medium. Simmer uncovered, stirring occasionally, for 25 to 30 minutes. Put the fish chunks in the sauce and cook for about 3 more minutes, basting with the sauce. Sprinkle with the lemon juice and add the parsley.
Serve over steamed rice.
To add any other kind of meat: substitute 1 pound of boneless meat (chicken, rabbit, deer, whatever). Cut into medium size chunks. Brown meat and proceed with the recipe, cooking the meat for an extra 10-15 minutes.