2 Gulf fish fillets

1 tbsp. Creole Seasoning

2 Tbsp Bacon drippings or vegetable oil

1 Large Onion, Julienned

2 Stalks Celery, Julienned

1 Green Bell Pepper, Julienned

1 Tablespoon Garlic, minced

2 cups Fresh Heirloom Tomatoes (diced)

3 cups Shrimp Stock

2 tbsp tomato paste

2 Fresh Bay Leaves

2 Tbsp Fresh Thyme leaves

1/4 cup caramel roux

Kosher Salt, Black Pepper, Cayenne to taste

1 tbsp Sugar

4 dashes Peychaud Bitters

1 tbsp worcestershire sauce

1 Tbsp Crystal Hot Sauce

3 Lemon Slices

2 Tbsp. Flat Leaf Parsley, Chopped

1/4 Cup Thinly sliced Green Onions

1 cup Popcorn Rice


Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted.

Add the tomatoes and cook for about 1-2 minutes. minutes.

Stir in the stock, tomato paste, hot sauce, Worcestershire, Peychaud's, parsley, and 1/2 of the green onions.

Allow to come to a boil and add roux. Simmer for 20-30 minutes.

If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery.

Ladle Courtbouillon into steam bags and place a seasoned fillet of fish in center. Securely tie bag and place in oven for 10-15 min.

To serve: place bag in clean bowl and remove string being careful of fragrant steam in bag.

Serve with boiled rice and top with the remaining green onions.