Tilapia Court Bouillon with Cajun Rice
4 Regal Springs Tilapia fillets
3 tablespoons butter
1 green bell pepper, chopped
3 celery stalks, chopped
2 garlic cloves, chopped
2 tablespoons dark roux
1 small can diced tomatoes
3 cups seafood stock
1/2 teaspoon cayenne
6 stalks fresh thyme leaves
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
3 cups cooked rice
1 lemon, cut into slices
Preheat an oven to 400ºF.
Cut fish into chunks and season with salt and pepper.
Cook vegetables in butter until browned.
Add roux, stock, tomatoes bring to a boil then reduce to a simmer and cook for 30 minutes.
Add the fish and cook for another 20 minutes.
Serve with a spoonful of rice in a bowl.