Courtbouillon of Redfish

120 minutes Prep: 60 minutes Cook: 60 minutes

351 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	red snapper, whole fish	6 pound
1/4	cup	butter	or salad oil
1/4	cup	flour, all-purpose	ll-purpose
2	cups	onion	chopped
1/2	cup	green bell pepper	chopped
1/2	cup	celery	chopped
1	can	tomatoes, canned	drained, reserved
2	tablespoons	parsley leaves	chopped
2	each	garlic cloves	sliced
2	each	bay leaves
1/4	teaspoon	marjoram
1/4	teaspoon	oregano
1/4	teaspoon	basil
1/4	teaspoon	thyme
1	teaspoon	red hot pepper sauce (eg. Tabasco)
1	teaspoon	worcestershire sauce
2	cups	water	hot
1/2	cup	white wine
1	x	rice	hot cooked

Directions

1. Clean fish and remove head and tail; cut across backbone into slices 2-3 inches wide.

2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly.

3. Reduce heat; stir in onion, bell pepper and celery.

4. Cook vegetables until soft, stirring often.

5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.

6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.

7. Add fish slices and adjust seasonings; cover and simmer 30 minutes.

8. Transfer fish slices to platter and remove bones; return fish to courtboullion.

Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.

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Nutrition Facts

Serving Size 307g

Amount per Serving

Calories 351 31% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 188mg	8%
Total Carbohydrate 55.0g	18%
Dietary Fiber 3.0g	13%
Sugars 5.0g
Protein 6.0g	12%

Vitamin A	13%		Vitamin C	49%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Peanut Butter Fingers

I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.

Reviewed by nward1234