Red Snapper Fillets in Creole Court Bouillon From Dr Jessica B Harris

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon crushed allspice berries
• 1 teaspoon minced fresh thyme
• 1 medium-sized onion, minced
• 1 clove garlic, minced
• 1 tablespoon minced celery
• 2 tablespoons minced green bell pepper
• 1 tablespoon minced scallion
• 1 tablespoon minced fresh parsley
• 2 bay leaves
• 8 large fresh tomatoes, peeled, seeded, and coarsely chopped
• 2 cups water
• 1/2 cup dry white wine
• 8 (1/4-pound) red snapper fillets
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt, to taste
• 1/4 teaspoon minced hot chile, to taste
• Cooked white rice, to serve.

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag