Preheat oven to 375 degrees. Line a baking pan with parchment paper or foil. Place fillets on pan and season liberally with seafood seasoning, paprika, salt and pepper. …
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Season the redfish pieces lightly, using a total of ½ teaspoon of salt and ¼ teaspoon pepper. After the vegetables have simmered 20 minutes, add the fish to the liquid. Let the court-bouillon return to a simmer, and continue simmering about seven minutes more, until the fish pieces are just cooked through.
Cut redfish filets diagonally into 2½-inch strips. Heat oil over medium high heat in a 1 gallon heavy bottom sauce pan. Using a wire whisk, add flour and cook, stirring constantly, until dark brown roux is achieved. Add onions, celery, bell pepper, garlic, and mushrooms and sauté until vegetables are wilted (3 to 5 minutes).
The best fish for couvillion is local redfish, or firm white fish like grouper, snapper, swordfish, halibut, or mahi mahi. Catfish is a commonly used fish. Add other seafood to your couvillion as desired, like succulent shrimp, tender crab. or plump oysters. Couvillion will last up to 5 days in the refrigerator in a sealed container.
This couvillion recipe is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in a piquant Creole tomato sauce. For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce Cut the fish into bite-sized chunks and set them into a bowl with the shrimp (or crawfish).