Jessica’s Sauce Piquant

Editor’s Note: This recipe is courtesy of Justin and Jessica Head of Dularge, La.

Justin Head’s family makes sauce piquants using game, but his wife Jessica wanted a version for fish. She did some research on basic sauce piquant recipes and adapted them to her taste.

When Justin first told me about making a sauce piquant in under an hour, I found it hard to believe that one could be made without hours of simmering to mellow the harsh tomato bite.

Jessica added that cayenne pepper or hot sauce can be added to increase its spiciness. I found it delightful as is.

She usually makes this dish with redfish, simply because the couple catches so many. It will work well with any white-fleshed fish; in freshwater, catfish would be a great choice.

INGREDIENTS:

• 2 lb. fish fillets
• 3 tbsp olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1/2 medium bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup chopped celery
• 1 12-oz. can tomato paste
• 2 14-oz. cans diced tomatoes
• 1 10-oz. can mild Rotel diced tomatoes & green chilies
• 1 qt. chicken stock
• Slivered green onions for garnish

PREPARATION:

Sear the fish fillets in the olive oil over medium-high heat until done. Remove from pan and set aside. Add onions, celery and bell pepper to pan, and cook over medium heat for 5 minutes, stirring often. Add garlic and parsley and cook for 10 minutes or until seasonings are tender. Add tomato paste and cook 5 minutes. Add the canned tomatoes, chicken stock, Worcestershire sauce, bay leaves, thyme and basil. Add salt and pepper to taste. Cover and simmer for 30 minutes. Cube the cooked fish into 1-inch pieces and add to the pot. Cook only long enough to heat the fish thoroughly. Stir very little to prevent fish from falling apart. Serve over rice with slivered green onions for a tasty garnish. Serves 8-10.