A friend of ours told Bradley about a great dish, Alligator Piquante. He said we had to try it. Since we don't have any gator on hand (nor do I really care to eat it for dinner), I made this Redfish and Trout Piquante instead.
It was delicious! It was a bit spicy (I also have the most sensitive taste buds ever!). Amber wasn't a fan because there were "too many tomatoes". Ally, Andrew, and Anthony all had Ramen since I knew they would all complain about the spiciness. At least I have enough left over to freeze for later.
Here's the recipe, in case any of you want to try it. (Adapted from Chef Frank Davis)
3 or 4 redfish filets, 6 to 8 ounces each, cut into pieces
3 or 4 speckled trout filets, 6 to 8 ounces each, cut into pieces
1/4 cup olive oil
1 yellow onions, diced small
3 stalks celery, diced small
1/2 green bell pepper, chopped fine
6 cloves fresh garlic, minced
1/2 cup parsley, minced (dried or fresh)
1 12-ounce can tomato paste
1 quart chicken broth
3/4 cup chardonnay
1 10-ounce can Ro-Tel Tomatoes
3 bay leaves
2 teaspoons basil leaves
1/4 teaspoon ground thyme
3 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
Recipe Directions:
Rinse and dry fish filets.
Heat oil in a dutch oven over med-med high heat. When hot, add fish and sear each piece. Remove from pot when cooked and place to side to cool.
After all the fish has been seared, add the onions, celery, bell pepper, garlic and parsley into the same pot and cook, until onions are translucent and bell peppers are soft.
Now add the tomato paste to the vegetable mixture and whisk until the veggies combine with the paste, about 5 minutes.
Next add the chicken broth and the white wine and stir in the Ro-tel tomatoes (along with the liquid they came packed in). Then whisk to smooth out the paste, this is important because once the fish are added back to the pot you won’t be able to stir the pot.
A smooth rich tomato-base sauce should begin taking form. At this point, add to the pot the remaining seasonings. When combined, stir into a uniform blend.
Now reduce heat to medium-low, cover tightly, and cook for about 30 minutes. When ready, place the filets into the sauce side-by-side, but be careful not to break them up.
Then once more, cover the pot, reduce heat to very low, and simmer the filets until they flake easily with a fork. But don’t stir the pot again! It will merely reduce the fish to nothing more than “fish flakes.”
Finally, when you’re ready to eat, spoon out over a plate of steamed rice a helping of the fish and a portion of the sauce in which it cooked. Then sprinkle on a handful of green onions and garnish with a wedge of lemon. Serve with French bread!
Enjoy!
Heat oil in a dutch oven over med-med high heat. When hot, add fish and sear each piece. Remove from pot when cooked and place to side to cool.
After all the fish has been seared, add the onions, celery, bell pepper, garlic and parsley into the same pot and cook, until onions are translucent and bell peppers are soft.
Now add the tomato paste to the vegetable mixture and whisk until the veggies combine with the paste, about 5 minutes.
Next add the chicken broth and the white wine and stir in the Ro-tel tomatoes (along with the liquid they came packed in). Then whisk to smooth out the paste, this is important because once the fish are added back to the pot you won’t be able to stir the pot.
A smooth rich tomato-base sauce should begin taking form. At this point, add to the pot the remaining seasonings. When combined, stir into a uniform blend.
Now reduce heat to medium-low, cover tightly, and cook for about 30 minutes. When ready, place the filets into the sauce side-by-side, but be careful not to break them up.
Then once more, cover the pot, reduce heat to very low, and simmer the filets until they flake easily with a fork. But don’t stir the pot again! It will merely reduce the fish to nothing more than “fish flakes.”
Finally, when you’re ready to eat, spoon out over a plate of steamed rice a helping of the fish and a portion of the sauce in which it cooked. Then sprinkle on a handful of green onions and garnish with a wedge of lemon. Serve with French bread!
Enjoy!
