6-8 redfish fillets, 8 oz. size, cut and trimmed into 2-inch chunks
4 cups Frank Davis Chicken Fried Mix (or seasoned all purpose flour)
2 cups corn or canola oil for frying
1/4 cup melted butter or margarine
1 large yellow onion, finely chopped
1 cup celery, finely chopped
3/4 cup bell pepper, chopped
1/4 cup fresh parsley, minced
6-8 sweet basil leaves, torn into pieces
3 whole bay leaves
2 Tbsp. garlic, minced
1/2 cup sliced green onion tops and bottoms
2 cans stewed tomatoes (16 oz. size), crushed
1 can Rotel tomatoes with chilies
1 small can tomato sauce, 8 oz. size
2 cups canned chicken broth
1 cup semi-dry white or rose' wine
Juice of one large lemon
1 Tbsp. lemon zest
Salt, black pepper, and red pepper flakes to taste.
4 cups cooked long-grain rice

The first thing you want to do is heat the corn or canola oil in a large skillet until it reaches about 350 degrees.

Then while the oil is coming up to heat, dredge the slightly wet, cut up fish pieces (take extra caution to remove all the bones!) in the spicy chicken-fry mix (or seasoned flour) and set them aside on a sheet of waxed paper.

Then when the oil is at the right temperature, begin 'dropping in' the fish pieces a few at a time and frying them until they just start to crust over.

As they become browned, remove them from the oil and drain them on a couple of layers of absorbent paper towels.

Next, take a large covered skillet or Dutch oven, melt the butter, and stir into the mix the next 11 ingredients in the order listed (stop adding when you get to the chicken broth).

At this stage, saute everything together gently over a medium heat until the 'gravy' uniformly combines. This should take you about 15 minutes-total.

At this point, add to the pot the chicken broth, wine, lemon juice, lemon zest, and salt and pepper to taste, stir everything until fully blended, and then very gently 'nestle' the previously fried redfish into this tomato preparation. Note: Be extra careful when adding the fish so that the chunks don't break up in the gravy!

Now lower the heat to simmer and put the heavy lid on the pot.

All that's left to do is cook the courtbouillion for about 25 to 30 minutes, but once again remember...do not stir the pot because this would break up the fish.

If you feel that you must mix the ingredients to blend them further, gently agitate from side to side the entire pot with the lid in place. But at all cost, do not break up the fish.

Finally, when you're ready to eat, spoon a generous portion of redfish nuggets (along with several ladles full of the courtbouillion) lavishly over a gumbo or soup bowl of hot buttered rice and serve it up with some spicy mixed veggies and a chilled avocado, onion, black olive, and tomato salad.

This is so doggone good, it'll make you wanna take up fishin' just to have a year 'round supply of redfish fillets!


Chef's Notes:

To make a quick rice over which to serve the courtbouillion, try this recipe:
4 cups instant rice
4 cups water (or canned vegetable broth)
1/3 cup parsley, minced
3/4 cup green onion tops, thinly sliced
1 stick butter

Bring the water, parsley, green onions, and butter to a rapid boil. Then stir in the instant rice; but immediately remove the pot from the fire. Let it rest for about 5 minutes or so, fluffing the rice with a fork as it absorbs the water/broth. This makes an outstanding rice product for serving with courtbouillion.

For a really nice accompanying mixed vegetable 'sidedish,' serve this:
4 cans assorted vegetables (corn, peas, beans, carrots)
2 cans vegetable broth
2 tsp. Frank Davis Vegetable Seasoning
1 stick butter

Place everything in a 3-quart saucepan and bring the mixture up to heat (to a gentle boil). Then immediately reduce the fire and simmer the veggies for about 5 minutes or until fully heated. Finally, drain off the simmering liquid and serve hot from the pot.

And finally, for the perfect salad to provide the crowning touch to a truly authentic Cajun/Creole meal, whip this up really quick:
4 ripe avocados, diced
2 cups plump grape tomatoes
1 medium red onion, coarsely diced
1 cup Greek black olives
1 cup shredded mozzarella cheese
1 tsp. Frank Davis Sprinkling Spice
3/4 cup Balsamic vinaigrette salad dressing

On a large chilled platter, arrange all the ingredients into decorative layers to suit your creativity. Then sprinkle on the seasoning, drizzle on the vinaigrette salad dressing, and served cold with the courtbouillion and mixed vegetables.