Red Sauce for Redfish or Red Snapper Bake

1 quart sauce servings Prep: 15 m Cook: 1 h 45 m Total: 2 h Intermediate
4.0/5 (1)
Red Sauce for Redfish or Red Snapper Bake
Since many Cajuns work around water and love to fish, this sauce fits the bill when either the redfish or red snapper is brought home for dinner. Dark roux-based tomato sauce with the trinity, perfect for baking fresh Gulf fish.

Ingredients

1 quart sauce servings
  • 1/2 cup oil
  • 1/2 cup flour
  • 1/4 cup chopped onion
  • 4 cloves garlic, minced fine
  • 1/2 cup chopped celery
  • 2 (14 oz) cans diced tomatoes
  • 1 bay leaf
  • Pinch of thyme and oregano
  • Salt and pepper to taste
  • Cayenne (optional)
  • Redfish or Red Snapper

Step-by-Step Instructions

  1. In a medium heavy saucepan or cast iron pot, make a dark roux with the oil and flour, stirring constantly over medium heat for 20-30 minutes until dark brown (see our site for specific instructions).
  2. Add the onions, garlic and celery and cook until soft, about 5-7 minutes. Add the tomatoes, bay leaf, thyme, oregano, salt and pepper. Cook on very low heat for one hour, stirring occasionally.
  3. Preheat oven to 350 degrees. Place cleaned fish filets in an oblong baking pan (spray with cooking spray) and pour the sauce over the fish. Bake at 350 degrees for 30 minutes or until the fish flakes easily when tested with a fork. Baste with sauce during cooking.

Common Problems and Solutions

Q: My roux burned. What did I do wrong?

A: Roux needs constant stirring over medium (not high) heat. If it starts smoking or smells acrid, it's burned—toss it and start over. It takes patience, but 20-30 minutes of steady stirring is worth it for that deep, nutty flavor.

Q: Can I make the sauce ahead?

A: Absolutely! Make the sauce up to 2 days ahead and refrigerate. When ready to serve, pour over fish and bake as directed. You may need to add a few extra minutes to the baking time if the sauce is cold.

Tips and Techniques

Watch your fish carefully—overcooked redfish or snapper gets tough and dry. Check at 25 minutes; when the fish flakes easily with a fork and is opaque throughout, it’s done.

Ingredient Substitutions

  • redfish or red snapper: grouper, flounder, or catfish
  • diced tomatoes: fresh tomatoes, peeled and chopped (about 3-4 cups)
  • dark roux: skip the roux and use 2 tbsp tomato paste

Equipment Needed

  • Heavy saucepan or cast iron pot for roux
  • Oblong baking pan
  • Wooden spoon for stirring roux

Historical Context

Redfish (also called red drum) and red snapper are prized catches in Louisiana’s coastal waters. This tomato-based sauce is a departure from the cream-based sauces often used with fish, reflecting the Creole influence in Cajun cooking.