Redfish Courtbouillon
2 large onions, chopped
2 peppers, chopped
4 stalks celery, chopped
1 cup vegetable oil
1 cup flour
1 28-oz. can whole tomato plants
1 lemon
2 cloves garlic clove, minced
2 bay leaves
1 bunch eco-friendly onions, thinly sliced
pepper and salt to taste
8 redfish fillets
Add 3 tablespoons oil to some heavy skillet on medium-high temperature. Add onions, peppers, and celery. Saute vegetables until wilted, about six to eight minutes. Remove vegetables from skillet and hang aside.
Return skillet to stovetop. Create a roux using the remaining oil and flour. Prepare, stirring constantly, before the roux is really a brownish, about fifteen minutes. Add some wilted vegetables and prepare about a few minutes longer.
Add some tomato plants and juice. Zest and juice lemon and increase the mixture. Add garlic clove and bay leaves. Simmer for forty-five minutes before the courtbouillon thickens.
Add some eco-friendly onions and prepare yet another a few minutes. Add pepper and salt to taste.
Season the redfish fillets with pepper and salt. Put the redfish fillets in to the courtbouillon. Cover and prepare for around five to ten minutes before the fish turns opaque.
Serve over hot grain.