Catfish Courtbouillon

Catfish Courtbouillon
Photo by Kate Sears

Ingredients

  • 3 medium tomatoes
  • Freshly ground pepper, to taste
  • 2 pounds small catfish fillets
  • 1 cup all-purpose flour
  • Salt, to taste
  • ¼ cup fresh mint leaves
  • 1 jalapeño pepper
  • + 16 more ingredients
    • 1 large onion, diced (about 1 cup)
    • Hot sauce, to taste
    • ¼ cup fresh parsley
    • ½ cup red wine vinegar
    • 2 red bell peppers
    • 6 medium cloves garlic, chopped (about 1/4 cup)
    • 2 poblano peppers
    • 1 cup self-rising white cornmeal mix
    • 2 green bell peppers
    • 4 green onions, sliced
    • 1 whole head garlic
    • Hot cooked rice
    • 2 tablespoons butter
    • 2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
    • ½ teaspoon lemon juice
    • 5 tablespoons vegetable oil, divided

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. Pe...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network