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redfish courtbuillon

7K views 15 replies 8 participants last post by  Dick Hanks 
#1 ·
fall is not far off..

I wanna see some recp's..

planning a trip to the Baffin area in late oct/early nov
 
#7 ·
OK I have searched and searched for a redfish recipe I found on 2cool many years ago. It is not courtbuillon but it is definitely one you need to try. I don't know what the sauce is called but this is my go to recipe when I want to impress someone or just eat **** good. I'm a real cook so forgive my lack of measurements.

Make rice

Pat your fillets dry and coat with Paul prudhommes redfish magic or blackening seasoning.
Blacken in a really hot hot skillet I use cast iron outside and I add a little butter
These will be layer on top of the rice

Sauce

Melt a stick of REAL butter

Add one bunch of green onions. Include the white. Chop pretty small
Add one large pkg of chopped portabello
Mushrooms. Any quality mushrooms would be good.
Simmer these vegetables for a bit then add 2 cloves chopped garlic. Simmer about one more minute.

Add 1 can of cream of shrimp soup, then stir
Add either 1 1/2 cup of shrimp or crabmeat.
Simmer all of this together on low
Salt and pepper to taste. I do this as I go
Finish with a dash of hot sauce, parsley and parmesean cheese if you like.
Serve with garlic bread

Everyone requests this dish each year my family goes on vacation. I have also used trout flounder opp and thick catfish fillets. Redfish is my favorite.

Enjoy.

If anyone knows the recipe please share it because I've lost the original
 
#10 ·
OK I have searched and searched for a redfish recipe I found on 2cool many years ago. It is not courtbuillon but it is definitely one you need to try. I don't know what the sauce is called but this is my go to recipe when I want to impress someone or just eat **** good. I'm a real cook so forgive my lack of measurements.

Make rice

Pat your fillets dry and coat with Paul prudhommes redfish magic or blackening seasoning.
Blacken in a really hot hot skillet I use cast iron outside and I add a little butter
These will be layer on top of the rice

Sauce

Melt a stick of REAL butter

Add one bunch of green onions. Include the white. Chop pretty small
Add one large pkg of chopped portabello
Mushrooms. Any quality mushrooms would be good.
Simmer these vegetables for a bit then add 2 cloves chopped garlic. Simmer about one more minute.

Add 1 can of cream of shrimp soup, then stir
Add either 1 1/2 cup of shrimp or crabmeat.
Simmer all of this together on low
Salt and pepper to taste. I do this as I go
Finish with a dash of hot sauce, parsley and parmesean cheese if you like.
Serve with garlic bread

Everyone requests this dish each year my family goes on vacation. I have also used trout flounder opp and thick catfish fillets. Redfish is my favorite.

Enjoy.

If anyone knows the recipe please share it because I've lost the original
so that's kinda like blacked redfish w/a thick courtbillon sauce over them on rice?
gonna save that!
 
#14 ·
I just saw this thread. Our 2-Cool master chief "Captain Dave" shared this recipe with me back in 2014 when I was catching a lot of redfish and trout that winter in Port Aransas. I asked for some help & He e-mailed me 15 fish recipes and 3 of them were variations of Redfish Courtbouillon. Here is 1 of the 3.
Dang... I hope that he won't be dissappointed that I'm sharing this with you all.

Redfish Courtbouillon
Stock:
1 medium redfish, filleted, about 2 1/2 lbs.
1 bunch parsley, stems only
Tops of a bunch of celery
1/2 onion, cut up
1/2 tsp. black peppercorns
1/2 cup extra-virgin olive oil
1/4 cup flour
2 medium onions, chopped coarsely (about 1 1/2 cups)
2 ribs celery, chopped
1/2 fennel bulb, chopped
1 small, ripe red bell pepper, seeds and membranes removed, coarsely chopped
2 cloves garlic, chopped
4 whole canned plum tomatoes
1/2 cup of juice from canned tomatoes
2 medium fresh, ripe tomatoes, seeded and chopped
1/2 cup dry white wine (best: Sauvignon Blanc)
3 bay leaves
1/2 tsp. thyme
1/4 tsp. allspice
1 tsp. salt-free Creole seasoning
Juice of one small lemon, strained
6 sprigs flat-leaf parsley, leaves only, chopped
1 Tbs. Louisiana hot sauce
1 1/2 tsp. salt
2 green onions, green parts only, finely sliced
Preheat the oven to 375 degrees.
1. 1. Put all the fish bones, heads, skins, and scraps into a stockpot and cover
with cold water. Bring it to a boil, then dump the water, saving all the fish
parts.
2. Refill the pot with just enough water to barely cover the fish parts. Add all
the other stock ingredients, and bring to the lightest possible simmer, with
bubbles breaking only occasionally. Hold the stock at that temperature,
uncovered, for about 30 minutes. Skim off the scum.
3. In a large, stainless steel or enamel skillet (for which you have a cover,
though you don't need it just now), heat the olive oil over medium-high heat
till it shimmers. Add the flour and make a blond roux, stirring constantly. Add
the onions, celery, fennel, bell pepper and garlic. Lower heat to medium and
cook, stirring now and then, until the vegetables are soft.
4. Add the tomatoes, tomato juice, and wine. Bring to a boil while stirring
lightly for about two minutes. Add all the other ingredients except the green
onions, plus one quart of fish stock. Return to a very light boil, and hold
there for about fifteen minutes.
5. Cut the redfish fillets into pieces about four ounces each. Place them atop
the sauce, and season with salt and pepper. Cover the pan and put it into the
oven at 375 degrees for 20-25 minutes. The fish should be tender but not falling
apart.
6. Adjust seasonings to taste and serve with plenty of the sauce in wide bowls.
Garnish with green onions. It's great to have garlic bread with this.
 
#16 ·
Yep.... I agree KW. It was extremely gracious of Capt. Dave to share so many HIGH QUALITY recipes. I've made several of them, and indeed, they are better than anything that I have been served in a restaurant.

The man has amazing talent in the kitchen. I tried hard for a couple of years to get him to do a cook book, but he just had too many other things on his plate (deliberate pun) at the time. He has the recipes, he is excellent at plating up for high quality illustration, plus he takes great photos. All he would need is a good publisher to put it all together. Heck... He could sell a couple of thousand on this site alone!

We have been very fortunate to have him as a member on 2-Cool. He has challenged, and inspired, us all to improve our kitchen skills.
 
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