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Steve's Cobia Courtbouillon(Ku-B-ion)

Main Dishes & Casseroles
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Submitted by Captain Steve Picard
on Thursday, January 06, 2005
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Makes: 8 servings
Prep Time:45 minutes
Cook Time:2 hours, 0 minutes
Ready In:2 hours, 45 minutes
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
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Directions
Trim all the red off the fish, use white meat only, wash and set aside. 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 saute for 1-minute.
Add all the can tomato, tomato sauce and Rotel; simmer for 5-minutes. Add the bayleaf, 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. 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. Bake covered for approximately 2 hours at 325 degrees. Serve over a bed of rice along with fresh French bread and a spinach crabmeat salad. Just before serving the salad, heat Zesty Italian dressing in the microwave, pour over greens and toss lightly.

Scale this recipe to servings.
 
 
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Recipe Lagniappe
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