REDFISH COURTBOUILLON
Yield 2 to 4
Number Of Ingredients 9
Steps:
- Season the fish all over including in the cavity with kosher salt, black pepper and a little cayenne. Place some of the sliced lemon and 1/2 of the Thyme into the cavity of each fish. Dredge the fish in the seasoned flour and warm the unsalted butter in a large cast iron skillet. When the butter just starts to brown place the fish in the pan, cook until golden brown on both sides. Remove the fish to a plate and deglaze the pan with the white wine. When the wine reduces slightly, add the fish back to the pan and ladle enough Creole Sauce to come up the sides of the fish by half, plus ladle a little on top of the fish. Add the Thyme and bay leaf to the pan and place some of the lemon slices on top of the fish. Cover the pan with a lid or aluminum foil and place into a 350 degree over for 30 minutes. When plating, carefully remove the fish and filet gently being careful to get rid of all of the bones. An alternate method would be to filet the fish raw and use the head and bones to make your fish stock. Serve with Creole Boiled Rice and garnish with chopped parsley, lemon slices, and a genourous helping of the Creole Sauce from the pan.
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