Swai Etouffee

1 tbsp oil
4 tbsp butter (1/4c)
1/2 onion
1/4 red pepper
1/4 orange pepper
2 clove garlic
1 jalapeno
4 tbsp flour (4 tbsp equals 1/4 cup – a good roux is 1 to 1 fat/flour)
3 oz tom paste
2c stock
Swai filet (or whatever)

Saute onion in oil and butter adding remaining aromatics in 3 minutes.
Stir in flour and on med-low heat stir until color of light peanuts.
Add paste and tighten up then whisk in stock.
Bring to a boil, lower heat and add fish. Cover and simmer on low heat 10 minutes.

Serve with rice.


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