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Redfish Courtbouillon

Redfish Courtbouillon

Chef David Cunningham | Reinhart valdosta


  • 6 ea boneless, skinless redfish fillet
  • ½ C trans fat-free soybean salad liquid oil
  • ½ C enriched, bleached all-purpose flour
  • 2 ea jumbo yellow onion, peeled and chopped
  • 1 ea green bell pepper, chopped
  • 2 ea medium pascal celery, chopped
  • 4 ea whole peeled garlic cloves, minced
  • 2 ea can diced tomatoes with green chile, drained
  • 1 tsp red crushed pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground coriander
  • 3 ea whole sweet bay leaves
  • 2 Tbsp crab base
  • 2 C water
  • ¼ C green onion, chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp red pepper sauce
  • 1 ea Valencia orange, juiced
  • ½ tsp whole tarragon leaves


  1. First make a roux for the court-bouillon. In a heated, heavy-bottomed saucepan, pour the oil. Whisk in the flour. Cook over moderate heat while stirring constantly until the flour becomes a deep brown and has a nutty aroma. Do that for about I5 minutes.
  2. Add onions and cook for about 5 minutes. Add celery, bell pepper and garlic. Stir occasionally and cook until softened. Add spices and crab base and cook for 2 minutes to toast. Stir in tomatoes and 2 cups of water. Season with Worcestershire and Tabasco. Bring to a simmer and cook for about 15 minutes.
  3. Heat oven to 300 F. Heat a small amount of oil in a roasting pan. Season redfish fillets with salt and pepper. Brown the top side of the fillet in the oil. Turn and then smother in the court-bouillon. Place in the oven and cook until fish is cooked through, about 20 minutes.
  4. Serve with dressing or over white rice.

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