re: Outdoor Board Cookbook

Here is a fish recipe.

Redfish CourtBoullion

INGREDIENTS:
• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1/2 cup chopped celery
• 3 (16 ounce) cans stewed tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 4 pounds red fish fillets. Typically one fillet is about a pound. So I do four because that’s what fits in my black iron pot. Just eyeball it and you should be fine
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a black iron pot over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. I like to use bacon grease for my roux.
2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. I like to cook mine juices down for about 30 minutes. When most of the juices are cooked out remove liquids from pot. Then gently lay fish fillets in the bottom of the black iron so they sit in a single layer. Pour juices back on top of fish.
3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve over rice or angel hair pasta.