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Yield 4 servings


  • 1 red snapper head
  • 1 medium onion, sliced
  • 1/2 cup chopped fresh parsley
  • 4 sprigs fresh thyme, chopped
  • 1 1/2 quarts water
  • 1 1/4 cups Chablis or other dry white wine
  • 1 (14 1/2-ounce) can whole tomatoes, drained and chopped
  • Juice of half a lemon
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/8 teaspoon red pepper
  • 3 sprigs fresh parsley, minced
  • 3 sprigs fresh thyme, minced
  • 3 cloves garlic, minced
  • 3 bay leaves, crumbled
  • 1/4 teaspoon ground allspice
  • 3/4 pound redfish fillets
  • 3/4 pound red snapper fillets
  • 1 1/2 cups finely chopped onion
  • 2 tablespoons olive oil
  • Toast points
  • Lemon slices
  • Fresh parsley sprigs

How to Make It

  1. Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.

  2. Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.

  3. Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.

  4. Sauté chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.

  5. Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.

Oxmoor House Homestyle Recipes