Recipe of the Month

From Borg's Kitchen by Borg AKA Jeff

(Editor's note...Be careful, you could hurt yourself from over-eating!  For those that don't yet know it, Borg AKA Jeff Borger, is a gourmet cook...and if you've ever tasted any of his dishes, you have had a real treat!)

Redfish Sauce Piquant

Fillets from 2 medium sized redfish, cut into 3 or 4 pieces each (about 2x3")

2 tablespoons olive (or veg,) oil

1 tablespoon flour

½ cup each chopped onion, celery, bell pepper

2 bay leaves, cayenne and black pepper,salt

2 large cloves garlic, minced

1 8oz. can tomato sauce

1 can chicken broth

1 can Rotel diced tomatoes with green chilis

1 cup white wine

¼ cup butter

minced parsley

In a large skillet make a light brown roux with oil and flour. Use low heat, stir constantly. Add onion, celery and bell pepper, sauté about 10 minutes, add all remaining ingredients except fillets, butter and parsley. Add cayenne, black pepper and salt to taste, just a little to begin with. The canned ingredients usually have enough salt for my taste. Bring to a boil the turn down and simmer for about 30 minutes or until vegetables are tender. Stir frequently. If mixture is too thick add water or wine, should have a thick soup like consistency.

This step can be omitted but makes the dish special-Allow sauce to cool and puree in blender 1/3-1/2 at a time, return to skillet. Remove the bay leaves first!

Adjust seasonings, return to a good simmer, add water or wine if too thick. Place fillets on top of sauce, cover and simmer for ten minutes. Uncover and plate the fillets

Wisk butter into sauce and portion over fillets, sprinkle with parsley.

Goes good with hot rice or couscous, salad greens, pinot grigio.