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. 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

  1. In a skillet, melt butter and whisk in flour to create a roux. Stir constantly until the roux is golden brown.
  2. Add bell pepper, onion, and celery. Cook until softened, about 5 minutes.
  3. Gradually add seafood stock, stirring to combine. Add paprika, cayenne, salt, and pepper.
  4. Lay redfish fillets on top of the sauce and simmer until fish is tender, about 10 minutes. Serve over rice.
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