Who loves Redfish Pontchartrain? Me! It’s my favorite dish to order at a local seafood restaurant. But at $30+ per plate, I decided it was time to learn to cook it myself. Plus I make it gluten-free in order to fit our dietary needs. I’ve been playing with it for a couple of years and am finally happy with the results. And my homemade Bone Broth really ups the flavor intensity.
This dish is especially great when we catch the fish ourselves. It’s redfish season in Texas, so it’s time, let’s do it! Of course, you could use other white-fleshed mild fish, but for me, redfish brings something special to this dish. Questions, shares, and comments are welcomed.
In Health,
Coach Nanette
Redfish Pontchartrain (gluten-free)
Course: Main Dish
Servings: 6
Author: Nanette
Ingredients
Roux
4 tbsp Butter
6 tbsp Gluten-Free All-Purpose Flour
Pontchartrain Sauce
1 tbsp Butter
5 each Garlic Cloves, minced
1/4 cup Yellow Onion, finely chopped
1 tsp Tobasco Sauce
3 cups Fish or Chicken Broth
8 oz Clam Juice
1/3 cup Madeira wine, dry red
1/2 cup Butter (for brown butter)
6 oz Crab, Crawfish Tail, Shrimp, or a combo – prepared, cooked
Fish
1 cup Gluten-Free All-Purpose Flour
2 tsp Sea Salt
1 tsp Paprika
1 tsp Garlic Powder
1/4 tsp Ground Cayenne
1/4 cup Fresh Lemon Juice
6 fillet Redfish, Red Snapper, Trout, or other white-fleshed mild fish – check ewg.org Guide to Seafood for safe and sustainable options
2 tbsp Butter
Instructions
Roux
Melt butter in a saucepan over medium heat until it begins to brown
Slowly whisk in flour until mixture thickens, cook until it turns light golden brown
Remove from heat and set aside – it will thicken as it sits
Pontchartrain Sauce
Melt 1 tbsp butter in a skillet over medium heat
Add garlic and onion, saute for 2 minutes
Add Tobasco, broth and clam juice, simmer a few minutes
Add roux and Madeira wine, continue to simmer
Melt 1/2 cup butter (1 stick) in a separate saucepan on medium heat until brown but not burned, add to the sauce
Add seafood, keep warm
