from the kitchen of The Chef John Folse Culinary Institute
3 lbs cut redfish (or tilapia) filets
½ cup cooking oil
½ cup flour
½ cup chopped onions
½ cup chopped celery
½ cup chopped bell pepper
1½ tablespoons diced garlic
1½ cups sliced mushrooms
¾ pint tomato sauce
½ gallon plus 1 pint fish stock
¾ teaspoon thyme
¾ teaspoon basil
1½ bay leaves
2¼ cups sliced lemons
¾ cup chopped green onions
¾ cup chopped parsley
tt salt and cracked pepper
tt pepper sauce
Cut redfish filets diagonally into 2½” strips.
Heat oil over medium high heat in a 1 gallon heavy
bottom sauce pan.
Using a wire whisk, add flour, stirring constantly until
dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms
and sauté until vegetables are wilted (3 to 5 minutes).
Add tomato sauce and blend well.
Slowly add fish stock stirring constantly to mix well.
Add thyme, basil, bay leaves and lemon and bring
to a low boil then reduce to simmer 30 minutes.
Add green onions, parsley and season to taste with
salt, pepper and pepper sauce.
Cook an additional 10 minutes and slowly add fish.
Stir occasionally until fish is done (5 to 10 minutes).