Steve’s Cobia Courtbouillon (Ku-B-ion)
2005-01-06- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 45m
- Cook Time : 2:0 h
- Ready In : 2:45 h
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Baked lemon fish in a spicy tomato sauce topped with crabmeat. I learned how to cook this from my late aunt Teresa. I also added a little something to it. If you use the best white fish (cobia) this will take your breath away, ENJOY! PS. Any firm white fish will work for this dish.
Ingredients
- 4 pounds lemon fish
- 2 pounds claw crabmeat
- 1 cup flour
- 1/4 cup light virgin olive oil
- 4 cloves garlic
- 2 onions
- 2 bell peppers
- 2 green onions
- 1 bay leaf
- dash of lemon pepper, basil, sage, parsley, cayenne, salt, black pepper
- 1 lemon
- 1 can Rotel
- 2 cans 15 oz diced tomatoes
- 2 cans 15 oz tomato sauce
- 1 can stewed tomatoes
- 1 can small tomato paste
Directions
Step 1
Trim all the red off the fish, use white meat only, wash and set aside.
Step 2
In a large dutch oven, heat olive oil, add flour and brown lightly. Dice garlic, cut into medium pieces the onion and bell peppers then sauté for 1-minute.
Step 3
Add all the can tomato, tomato sauce and Rotel; simmer for 5-minutes. Add the bay leaf, basil, sage, lemon pepper, parsley, cayenne, salt and black pepper and only the green of the green onions; mix well. Remove from heat and set aside.
Step 4
In large baking pan, spray with pam and put in fish; top with the sauce and then spread on top the crabmeat lightly pushing down 1/2 below the sauce. Cut the lemon into 4-5 slices and place on top of dish.
Step 5
Bake covered for approximately 2 hours at 325 degrees.
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