Maja’s Redfish Sauce Piquant

A Taste of Louisiana with Chef John Folse

The Story:
Maja, the daughter of Marjorie and Coerte Voorhies who own Bois des Chênes, delighted in finding easier ways to create great tasting Creole dishes. She said the mission was simple, cut the time down but never sacrifice quality and flavor. This is one such dish!

Prep Time:
1 hour • Serves 6

The Ingredients
6 (6-ounce) redfish
fillets 3/4 cup vegetable oil
1 (8-ounce) can tomato paste
1/2 cup flour
1 cup diced onions
1/2 cup diced celery
1/2 cup diced green bell pepper
1/4 cup minced garlic
2 cups Creole tomatoes, diced
1 (6-ounce) can pitted black olives, sliced
2 quarts shellfish stock or water (see recipe)
6 lemon slices
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Creole seasoning to taste
Hot sauce to taste

The Method:
Preheat oven to 375° F. This is the perfect dish to cook around a campfire or backyard barbecue grill, but for those of you who are less adventurous, a preheated oven will do just fine. Season redfish fillets with Creole seasoning and set aside. In a cast iron skillet, heat 1/4 cup vegetable oil over medium-high heat. Add tomato paste and cook for approximately 15-20 minutes, stirring occasionally, until tomato paste darkens. Set aside. In a cast iron Dutch oven, heat remaining 1/2 cup vegetable oil over medium-high heat. Add flour, and using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Saut� 3-5 minutes or until vegetables are wilted. Add cooked tomato paste, diced tomatoes and black olives, stirring well into the roux mixture. Add fish stock or water, a little at a time, until stew-like consistency is achieved. Bring mixture to a rolling boil, reduce to simmer and cook 20 minutes to allow flavors to develop. Season to taste using salt, pepper, Creole seasoning and hot sauce. Pour the sauce piquant into a large cast iron oval roaster then add fish fillets. Top each fillet with 1 lemon slice and sprinkle green onions and parsley into the sauce. Cover roaster and simmer over the coals of an outside grill or bake 30 minutes until fish is cooked to your liking. Serve over steamed white rice or pasta.

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