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Slice the redfish across the backbone in 3-inch wide slices.
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Make a dark roux with the butter and flour. Add in the sliced onion, and cook until tender. Stir in the tomatoes, and cook for 5 minutes.
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Stir in the spices, herbs, peppers, green onions, garlic, water, and lemon slices. Simmer for 30 minutes.
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Add in the fish, and cook for another 20 minutes. Add in the wine, bring to a boil, and serve hot.