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.