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

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.