Red Snapper Courtbouillon
from Louisiana Light Serves 2
1 cup chopped onion
1/2 cup chopped green onion
2 cups chopped, seeded tomato (I use 1 can of diced)
1/2 cup red wine
2 cloves garlic, minced
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp allspice
1/4 tsp freshly ground black pepper
1 bay leaf
Pinch cayenne pepper
1-pound whole red snapper, drawn and scaled (I use 2-3 filets)
Heat a skillet large enough to hold the fish. Dry-cook onion and green onion, stirring, until they start to color.
Add all remaining ingredients except the fish. Cover the skillet and simmer for 2 minutes.
Lay the fish in the sauce, cover the skillet, and cook at a simmer for 8 minutes. With 2 spatulas, carefully turn the fish over in the sauce, re-cover the pan, and cook for 10 minutes more, until the fish flakes apart at the touch of a fork.
Note: you may need to reduce your cooking time if you are using filets that aren't very thick. I serve this over rice or shredded cabbage.
Barbara - Started South Beach 5/22/4
HW/SW/CW/GW - Jan start 169 goal of 2
Last edited by Barb0522; 07-26-2004 at 10:23 AM.