Texture and flavor authenticated with my Trinity Roux, this Catfish Courtbouillon features rich, complex flavors that makes it an impressive, company-worthy grain and gluten free dish.
Once you get the roux going, season the catfish fillets with the lemon zest and juice, garlic, parsley, onion powder, paprika, hot sauce, and salt, pepper and cayenne pepper. Set aside.
Drain the stewed tomatoes over a colander set on top of a bowl.
Chop the stewed tomatoes, then pour into the bowl with the juice.
When the roux is ready, turn the fire down to medium-low.
Add the stewed tomatoes with juice and the tomato sauce to the pot.
Cook for 30 minutes, stirring often.
Add the seasoned catfish fillets carefully to the pot.
Spoon the gravy over each fillet until all of the fillets are submerged in the gravy.
Cover and cook until the fish turn opaque, about 12 to 18 minutes, depending on the thickness of the fillets.
Remove from heat, and let the catfish courtbouillon rest for 10 minutes. The resting time thickens the gravy and lets all the flavors continue to marry.
You'll need the recipe for my Trinity Roux to make this dish. The direct link is below.Use fresh lemon zest and lemon juice for best results. Bottled lemon juice will not work in this recipe, and will add an unpleasant aftertaste to each bite. This post was originally published on May 18, 2018 and updated and republished on March 28, 2022. https://asprinklingofcayenne.com/trinity-roux-grain-free-paleo-gluten-free-roux