re: Got some fresh catfish filets. What to do with them? (not fried)

Fish Courtboullion


· 4-5 pounds catfish or redfish, filets
· 1 cup vegetable oil
· 1 cup flour
· 2 onions, diced
· 2 cup celery, diced
· 2 cup bell pepper, diced
· 1/4 cup garlic, minced
· 2 bay leaves
· 2 (16-ounce) can diced tomatoes in liquid
· 1 4 oz can tomato paste
· 1 cup red wine
· 1-1/2 quarts fish stock, seafood stock or water
· 1/4 cup Worcestershire sauce
· 1/2 cup green onions, sliced
· 1/4 cup parsley, chopped
· 1 tsp salt
· Black pepper
· Red Pepper
· Tabasco
· 1 lemon juiced

If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water
Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.
Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
Adding bay leaves, Tabasco and seasoning as needed.
Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.