Wednesday, August 6, 2014

Cajun Tilapia Courtbouillon

Prep: 1 hour 30 minutes ... Cook : 1 hour ... Makes 4 to 6 servings

2             red bell peppers
2             green bell peppers
2             poblano peppers
1             jalapeno pepper
3             medium tomatoes
1             whole head garlic
5             tablespoons vegetable oil, divided
2             tablespoons butter
1             large onion, diced (about 1 cup)
6             medium cloves garlic, chopped (about 1/4 cup)
2             cups fish or seafood stock ( I used Kitchen Basics brand)
1/2          cup red wine vinegar
**Hot sauce, to taste**
**Salt, to taste **
**Freshly ground pepper, to taste **
1/4           cup fresh mint leaves
1/4           cup fresh parsley
4              green onions, sliced
1/2           teaspoon lemon juice
1              cup all-purpose flour
1              cup self-rising white cornmeal mix
2              pounds small catfish fillets
**Hot cooked rice**

1 .         Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.
2.         Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.
3.          Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.
4.         Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.
5.         Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.
6.        Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

TIP : Use the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.


  1. Although we are not inclined to try cajun dishes, this does sound really good! We are not fans of very spicy foods here.:-)

    1. Hi Nellie ... you can always omit the spice and heat and use different herbs , thanks for stopping by :)

  2. Any dish with a whole head of garlic will appeal to me! This looks terrific -- such lovely flavors. Thanks.

    1. Hi John , garlic makes a dosh , do it not ? The flavor is just divine . Thanks for stopping by :)

  3. Good afternoon Nee,
    Great recipe...I may even like this, I seem to be getting used to some heat...Love the combo of all the ingredients and love the way you placed the Tilapia on the rice. I will add this recipe to my "to make" list. Fish is so good for you...thanks for sharing this one Nee...Blessings on a great day!
    Dottie :)

    1. Good afternoon dear Dottie ,
      If you like fish , this is a great dish ... as you know you can omit the heat and still get all the wonderful flavors , most of my dishes you can add or subtract and not lose the delicious taste . We eat plenty of fish , so many ways you can make it . Thanks for stopping by , blessing to you for a great week ahead :) ~Nee~

  4. Hi Nee,

    You cooks very well especially fish dishes... This looks so yum!


    1. Hi Zoe ,
      Thank you very much , family love fish , all types , so healthy for you . Thanks for stopping by :)

  5. Sometimes it is really nice to have fish for a change, especially when it looks so delicious!

    1. Hi Medeja , we have fish at least once a week , not many calories . Thanks for stopping by :)

  6. Very yummy and healthy meal, Nee. I love tilapia too, be it steamed or grilled. Regards :)

    1. Hi Ivy , Love fish and it's just a perfect dish to eat during the hot months , not filling . Thanks for stopping by :)


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