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Redfish Courtbouillon

This classic Cajun stew is a flavorful dinner idea, combining fish (traditionally whole), tomatoes, bell pepper, onions and Zatarain’s Liquid Shrimp & Crab Boil. If you don’t have redfish, you can substitute many kinds of mild white fish like grouper or snapper.

Ingredients
Serves:
Directions
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Heat oil in large deep skillet on medium-high heat. Add bell pepper and onion; cook and stir 5 minutes or until lightly browned. Add tomatoes and garlic; cook and stir 1 minute.

  • Add water, Liquid Boil and salt; bring to boil. Reduce heat to low; simmer 5 minutes. Add fish; simmer 8 to 10 minutes or until fish flakes easily with a fork, basting occasionally with poaching liquid. Remove fish; keep warm.

  • Increase heat to high; cook 5 minutes or until poaching liquid is slightly reduced. Serve fish topped with vegetables and some of the poaching liquid. Serve remaining poaching liquid in shallow bowls with French bread for dipping.

Nutrition information

(Amount per serving)

  • Calories: 269Cholesterol: 60mg
  • Sodium: 853mgProtein: 35g
  • Total Fat: 9gFiber: 2g
  • Carbohydrate: 12 g

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