Dinner is Served
Addedbonus:PreSonus’previouslyTopSecretrecipefor…
Redfish Couvillion
Ingredients:
•
¼ C Vegetable oil
•
¼ Cflour
•
1 oniondiced
•
1clovegarlicminced
•
1greenpepperdiced
•
3 celery stalks diced
•
1 14oz can diced tomatoes
•
1 bottle light beer
•
2bayleaves
•
1tsp thyme
•
2 lbs Redfish fillets
Cooking Instructions:
1.
Inaheavysaucepanorlargeskillet,heatoilonmediumhighandslowlyaddflouratablespoonatatimeto
createaroux. Continue cooking the roux until it begins to brown, creating a dark blond roux.
2.
Add garlic, onions, green pepper, and celery to roux.
3.
Sauté vegetables for 3-5 minutes until they start to soften.
4.
Add tomatoes, bay leaves, thyme, and redfish. Cook for several minutes.
5.
Slowly add beer and bring to a low boil.
6.
Reduce heat and simmer uncovered for 30-45 minutes until redfish and vegetables are completely cooked,
stirring occa- sionally. Break up redfish into bite size chunks and stir in. Add pepper or hot sauce to taste.
Do not cover.
7.
Serve overrice
Serves 6-8
While not one of Southeast Louisiana’s more famous dishes, Redfish Couvillion is a favoriteway to serve our
favoriteGulf fish. Also known as Reds or Red Drum, Redfish is not only fun to catch, it’s also delicious!