Recipes
Redfish Étouffée
A classic Creole dish, this redfish étouffée combines tender redfish fillets with a rich, savory sauce made from fresh vegetables and aromatic spices.
A classic Creole dish, this redfish étouffée combines tender redfish fillets with a rich, savory sauce made from fresh vegetables and aromatic spices. Serve it over rice for an authentic taste of the Gulf Coast.
Ingredients
- 2 redfish fillets
- 1/4 cup butter
- 1/4 cup flour
- 1 green bell pepper, diced (garden-grown)
- 1 onion, diced (garden-grown)
- 2 stalks celery, diced (garden-grown)
- 2 cups seafood stock
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- In a skillet, melt butter and whisk in flour to create a roux. Stir constantly until the roux is golden brown.
- Add bell pepper, onion, and celery. Cook until softened, about 5 minutes.
- Gradually add seafood stock, stirring to combine. Add paprika, cayenne, salt, and pepper.
- Lay redfish fillets on top of the sauce and simmer until fish is tender, about 10 minutes. Serve over rice.