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

  • 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.


  • 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


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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