Gluten Free Cajun Catfish Courtbouillon
Gluten Free Cajun Catfish Courtbouillon. Fish poached in an old school south Louisiana rich, complex red gravy. Texture and flavor authenticated with my Trinity Roux™.
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Servings: 4
Ingredients
- 2 pounds catfish fillets
- 1/2 teaspoon lemon zest
- 2 teaspoons chopped fresh parsley, divided
- 1 teaspoon fresh dill, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon cayenne pepper, divided
- 1 teaspoon hot sauce
- 3 tablespoons minced garlic
- 1 Trinity Roux™
- 1 8-ounce can gluten free stewed tomatoes
- 1 8-ounce can gluten free tomato sauce
- 2 teaspoons salt, divided
Instructions
- Season the catfish fillets with all of the lemon zest, and half of the garlic, parsley, dill, black pepper, cayenne pepper and hot sauce. Set aside.
- Prepare the Trinity Roux™ in a cast iron Dutch oven or large skillet.
- When the roux is ready, stir the tomato sauce, stewed tomatoes, and other half of the seasonings in the roux. Cover and cook over low heat for 45 minutes.
- Carefully add the fish fillets to the red gravy. Use a spoon to pour a bit of gravy over each fillet.
- Cover and cook for an additional 20 minutes, or until the fish is cooked through.
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