The Tilapia Couvillion

Tilapia Couvillion. ♡

The Grecian New Orleanian

image The Tilapia Couvillion

I had made this many years ago for my husband, and I again recently made it, and one of the biggest compliments he can give me is when he tells me that something tastes like what his sweet grandmother used to make for him when he was younger. He loved her cooking. In this recipe, I used tilapia, but you can use whichever fish you would like that will stay together and not fall apart, such as redfish or catfish. This recipe is for 4 people, at about 8 ounces of fish each person (about 1/2 pound per person). Looks like a lot of work, but no worries, this should only take about 30 minutes. Here we go……

1 cup combined of chopped onion, celery, and bell pepper

4 tablespoons of extra virgin olive oil OR vegetable oil

(3) 6 ounce cans tomato paste

5 cups water

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