Redfish Courtbouillon

Here is a great, light, big-flavored, very traditional Creole dish that is served almost nowhere anymore. It’s one of the few dishes that pair tomatoes with seafood that I actually think is good. In this case, very, very good.

Courtbouillon means brief boil, which describes the final step. However, I find I get much better results by finishing the dish in the oven instead of on top of the stove, and the process from there takes about an hour—which is not what I would call brief.