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  • Writer's pictureTommy Centola

Feast of the Seven Fishes Dish 7 Trout & Redfish Sauce Piquante

Updated: Jan 4, 2020

This is a very hearty dish to end out feast. This spicy dish is best served with a cold glass of Chardonnay.

6 to 8 Redfish filets, 6 to 8 ounces each, cut into pieces

6 to 8 Speckled Trout filets, 6 to 8 ounces each, cut into pieces

1/4 cup Canola Oil

1 cup Yellow Onions, diced small,

3/4 cup Celery, diced small

1/2 cup Bell Pepper, diced small

6 cloves Garlic, minced

1/2 cup fresh Parsley, minced

1 120z. can Tomato Paste

1 quart Chicken Stock

3/4 cup dry Red Wine

1 10oz. can Rotel

3 Bay Leaves

2 tablespoons Basil

1/4 teaspoon ground Thyme

3 teaspoons Creole Seasoning

2 teaspoons Worcestershire Sauce

1 teaspoon Cayenne Pepper

2 teaspoons Hot Sauce

1 large Lemon, zested and thinly sliced

6 cups cooked Rice

Take the trout and redfish filets, wash them thoroughly under cold running water, and trim away every trace of the bloodline. Pat the filets dry and lay them on a sheet of waxed paper on the countertop. Meanwhile take a 6-quart Dutch oven or oval roaster, place it on the stovetop over medium heat, and pour in the canola oil. When hot, add the fish pieces to the pot a few at a time. When they turn slightly brown around the edges, remove them and set them on a platter to cool. After all the fish has been seared, add the onions, celery, bell pepper, garlic, and parsley in the same pot and cook, stirring constantly, until the veggies wilt. Now add the tomato paste to the vegetable mixture and whisk until the veggies combine with the paste, about 5 minutes. Next add the stock and red wine and stir in the Rotel (along with the liquid in the can). 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-based sauce should begin taking form. At this point, add to the pot the remaining seasonings. When combined, stir into a uniformed blend. Now reduce the flame under the pot 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 now to break them up. Then once more, cover the pot, reduce the fire to very low, and simmer the filets until they flake easily with a fork. But don’t stir the pot again! It will mearly reduce the fish to nothing more than fish flakes. To serve, spoon over cooked rice.

Enjoy and Merry Christmas!!!

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