Try this Redfish Courtbouillon recipe, or contribute your own.
Suggest a better descriptionScale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for abt. 1 hr. Place fish in rectangular pyrex baking dish or roasting pan. Pour mixture over fish and baake in 350 F. oven for 45 min. or until fish is tender when tested with fork. Pemove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 57 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.4mg | 1 % | |
Potassium 73.2mg | 2 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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