Whole Tilapia Courtbouillon


  • ½ C. Oil
  • ½ C. Flour
  • 2 Tbl. Oil
  • 1 Large Chopped Yellow Onion
  • 1 Chopped Green Bell Pepper
  • 3 Ribs of Chopped Celery
  • 2 Cloves Garlic, Sliced
  • 1 10 Oz. Can Rotel Tomatoes, Drained, Reserve Juice
  • 1 14 Oz. Can Petit Diced Tomatoes, Drained, Reserve Juice
  • 2 Tbl. Tomato Paste
  • 2 C. Water
  • Salt
  • Red Cayenne Pepper
  • Black Pepper
  • Granulated Garlic
  • 2 Whole Tilapia Fish
  • 3 Tbl Chopped Fresh Parsley Leaves
  • 3 Tbl Chopped Green Onions
  • 2 Tbl Lemon Juice


  1. Make a roux by combining flour and oil in a heavy bottom skillet, cook over medium heat, stir constantly until flour toasts and is a dark caramel color. Remove roux from skillet and set aside.
  2. In an oblong roaster, heat 2 tablespoons oil to medium high and sauté onions, bell pepper, and celery until onions are translucent. Add garlic and cook for 2 minutes. Add drained tomatoes and cook until oil begins to separate from the tomatoes. Add tomato paste and 2 tablespoons roux and combine well. Extra roux can be refrigerated for later use. Gradually add reserved tomato juice and water. Bring to a gently boil and add seasonings.
  3. Lower whole tilapia into gravy and cook covered for 5 minutes. Gently turn over each fish. Reduce heat to low and cook covered for 15 minutes. Remove cover, add lemon juice, parsley, and green onions. Gently shake pan to stir, if needed.

Recipe compliments of Debra Taghehchian.