Baked Redfish Courtbouillon – Serves 6.

1 Tbsp. butter
2 Tbsp. vegetable oil
3 Tbsp. flour
˝ cup chopped onion
˝ cup chopped green onion
2 cloves minced garlic
1 cup low-sodium chicken broth
Ľ cup dry white wine
2 (14.5-oz) cans petite-diced tomatoes
Ľ tsp. salt
Ľ tsp. black pepper
Ľ tsp. thyme
˝ tsp. chopped parsley
Ľ tsp. allspice
2 bay leaves
6 (4- to 6-oz.) redfish filets (any light white meat fish will do)
1 tsp. Creole seasoning

1. In a large skillet, melt the butter and then add in the vegetable oil.

2. Sprinkle in the flour and stir over medium-high heat until the roux becomes the color of peanut butter.

3. Add onions and green onions to the roux and sauté until vegetables are soft.

4. Whisk in the chicken broth and wine until smooth and add in the diced tomatoes with their liquid.

5. Add in the salt and pepper along with the thyme, parsley, allspice and bay leaves and bring to a simmer.

6. Allow the sauce to simmer 5-10 minutes. Turn off the heat and allow the sauce to cool. (This can be made a day in advance).

7. When you are ready to cook the Courtbouillon, place half the sauce into a 9-x-13-inch baking dish.

8. Season the fish filets with the Creole seasoning and place them on top of the sauce in the baking dish.

9. Pour the remaining sauce over the fish filets and bake in a preheated, 350-degree oven for 15 to 20 minutes or until the fish are cooked through and the sauce is beginning to bubble.

10. Serve over brown or white rice.