Tomato Based Sauce for Redfish or Red Snapper

4 servings Prep: 15 m Cook: 1 h 30 m Total: 1 h 45 m Intermediate
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Tomato Based Sauce for Redfish or Red Snapper
A very basic, classic and delicious tomato-based sauce built on a dark roux with the holy trinity. Perfect for redfish, red snapper, or virtually any type of fish - this traditional Louisiana recipe lets the sauce simmer slowly for rich, deep flavor before baking right over your fish fillets.

Ingredients

4 servings
  • 1/2 cup oil
  • 1/2 cup flour
  • 1/4 cup chopped onion
  • 4 garlic cloves minced
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 2 cans No 1 whole tomatoes
  • 1 bay leaf
  • salt and pepper to taste
  • Pinch of thyme and oregano (optional)
  • Fish of your choice (redfish or red snapper recommended)

Step-by-Step Instructions

  1. Combine the oil and flour in a heavy-bottomed pot and make a dark roux, stirring constantly over medium heat for 20-30 minutes until it reaches a rich chocolate color.
  2. Add the onions, garlic, bell pepper and celery (the holy trinity) and cook until soft, about 5-7 minutes. Add the tomatoes, bay leaf, salt and pepper and thyme and oregano. Note: some cooks use tomato sauce in lieu of whole tomatoes.
  3. Lower heat and cook slowly for one hour, stirring occasionally. Season the fish mildly with salt and pepper and place the whole fish or large fillets in an oblong baking pan or casserole dish. Pour the sauce over the fish and bake at 350 degrees for 30 minutes or until fish flakes easily with a fork. Baste with sauce during the cooking process.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A dark roux takes patience - 20-30 minutes of constant stirring. If it smells burnt at all, throw it out and start over, as burnt roux will ruin the whole dish.

Q: Can I use fish fillets instead of whole fish?

A: Absolutely. Large fillets work great. Just make sure they're thick enough to hold up to 30 minutes of baking - about 1 inch thick is ideal. Thinner fillets may overcook.

Q: My sauce is too thin. How do I fix it?

A: Let it simmer uncovered a bit longer to reduce and thicken. The roux should provide body, but if you used tomato sauce instead of whole tomatoes, it may need extra time to concentrate.

Tips and Techniques

Don’t skip the full hour of simmering the sauce - that’s where the flavors really develop and meld together. The sauce can be made ahead and refrigerated, which actually improves the flavor. Just reheat gently before pouring over your fish and baking.

Ingredient Substitutions

  • redfish or red snapper: catfish, drum, sheepshead, or any firm white fish
  • whole tomatoes: tomato sauce or crushed tomatoes
  • fresh bell pepper, onion, celery: frozen trinity blend

Equipment Needed

  • heavy-bottomed pot or Dutch oven for making roux
  • wooden spoon for stirring
  • oblong baking pan or casserole dish

Historical Context

Roux-based tomato sauces for fish are a Louisiana staple, showing both the French influence (the roux technique) and the Creole love of tomatoes. This style bridges Cajun and Creole cooking traditions.