"This is a variation on the redfish court bouillon that is traditionally served in many of the Black Creole homes of New Orleans at Christmastime. Here, though, instead of the entire baked fish, snapper fillets are poached in the Creole court bouillon, which is more like a Creole sauce than like the classic French court bouillon poaching liquid. You may wish to serve this as a main dish, or as an alternative main dish along the more traditional roasts that usually appear on the New Year table."
Excerpted with permissions from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Dr. Jessica B. Harris, Simon & Schuster, 1998. —Food52
large fresh tomatoes, peeled, seeded, and coarsely chopped
dry white wine
(1/4-pound) red snapper fillets
freshly squeezed lemon juice
Kosher salt, to taste
minced hot chile, to taste
Cooked white rice, to serve.
In This Recipe
Prepare a roux by heating the olive oil in a large heavy nonreactive skillet. Add the flour and cook, stirring constantly until you have a tan paste. Add the allspice, thyme, onion, garlic, celery, bell pepper, scallion, parsley, bay leaves, tomatoes, water, and wine and bring the mixture to a boil, stirring occasionally. The mixture will thicken into a heavy sauce. Add the fish, lower the heat, and allow the mixture to simmer for 5 minutes or until the fish is cooked.
Remove the fish fillets and keep them on a heated platter. Add the lemon juice, salt, and Chile to the sauce, stir into the mixture well, and continue to cook or 3 minutes. Taste the sauce and adjust to taste. When ready to serve, spoon over the fish fillets. Serve hot with cooked white rice.