An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.

    Advertisement
  • Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.

  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutrition Facts

283 calories; protein 32.8g; carbohydrates 11.8g; fat 11.3g; cholesterol 55.5mg; sodium 368.1mg. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2008
I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed things up, I don't recomend that with this recipe. We found it to be just a fine stand alone recipe. Top drawer 'ol boy, top drawer. Read More
(24)

Most helpful critical review

Rating: 1 stars
03/04/2009
I don't know what gave it that flavor but it was so bitter. I won't be making this again. Read More
(9)
23 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/30/2008
I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed things up, I don't recomend that with this recipe. We found it to be just a fine stand alone recipe. Top drawer 'ol boy, top drawer. Read More
(24)
Rating: 5 stars
12/05/2004
I'm cajun so I loved it. My fiance's parent's are Colombian and Panamanian and they loved it also. Gonna try with catfish next time. I would use less fish though I used two pounds of filet meat and it was way more than enough for a 9x13 dish too much really. Read More
(22)
Rating: 5 stars
04/29/2007
This is a really flavorful easy and versatile recipe that my family loved. I didn't have any stewed tomatoes so I used salsa instead. It added a nice zing. I changed the portions to 3 to fit the 1 lb. of fish I had but I did double the sauce ingredients. I'll try this again and am planning on adapting it to a one dish meal with rice. Read More
(19)
Advertisement
Rating: 5 stars
10/21/2009
Fantastic! I read the other reviews and decided to follow the recipe. I did however add a small layer of steamed rice below the fish and the topping. I highly recommend this wonderful dish! Read More
(13)
Rating: 1 stars
03/04/2009
I don't know what gave it that flavor but it was so bitter. I won't be making this again. Read More
(9)
Rating: 4 stars
02/03/2006
I really liked the thick sauce (lessened tomato juice as suggested) but unfortunately it didn't soak into the fish so well. But try frying the leftovers for that and you're in business. Read More
(7)
Advertisement
Rating: 5 stars
02/24/2009
great recipe my boyfriend loved it. I had to reduce the proportions for just the two of us (plus leftovers) but I doubled the spices because it didn't seem like enough to flavor a whole can of tomatoes. Turned out amazing...served over rice with asperagus. Will definately make again! Read More
(7)
Rating: 4 stars
08/05/2009
Husband loved it! Used fresh herbs and a little extra. I think I will try cooking the rice with it next time to soak up some of the extra juice. Read More
(4)
Rating: 5 stars
04/19/2007
I made this with some left-over tilapia. It was delicious! Thanks for the recipe. YUM! Read More
(3)
Advertisement