This recipe came from my dad,” Ronnie Sampey said. “He would cook it at camps. Normally, people cook sauce piquant with meat like rabbit, turtle or alligator. Most people I know have never heard of a redfish sauce piquant. I use fillets cut into chunks because I don’t like to fool with bones.”

“A sauce piquant is different than a courtbouillon in two ways. A courtbouillon is thicker because it has roux in it; a sauce piquant has no roux. Also, a sauce piquant has no citrus; courtbouillons that we are familiar with use lemons or oranges sliced thin, with the rind left on them. Courtbouillons also use green olives or black olives.”

Ronnie, by his own admission, uses oregano, thyme and rosemary in almost everything.

For this dish he prefers portabella mushrooms because they hold up better than white mushrooms.

The dish is ready to serve as soon as it flakes easily with a fork.


2 lb. redfish fillets

1/3 cup olive oil

1/4 cup yellow mustard

2 medium onions, chopped coarsely

1 15-oz. can tomato sauce

1/2 tsp. dried ground rosemary

1 tsp. dried oregano

Dash thyme

8 oz. sliced baby portobello mushrooms

1 6-oz. can tomato paste

1 tsp. sugar

1 cup water

1 tsp. NuNu’s Cajun Seasoning

Louisiana Hot Sauce to taste

Salt to taste


Cut the redfish into 3-inch chunks and set aside. Pour the olive oil and mustard into a large Dutch oven, and stir over medium heat until the mustard begins to form small balls. Add the onions and sauté until they become clear, stirring constantly to keep them from sticking. Stir the tomato sauce, rosemary, oregano and thyme into the onions. Add the mushrooms and tomato paste, and stir to mix well. Sprinkle in the sugar, cover and sauté until the sauce thickens and the mushrooms are tender. Pour in 1 cup water, NuNu’s seasoning, hot sauce and salt to taste. Add the redfish to the sauce and stir. Cover and cook on a low fire until the fish is tender, about 15 minutes. Do not stir until dish is served. Use a fork to test if the fish flakes easily. Serves 6.