Pronounced "coo'-bee-yon". Marinate redfish in Creole seasoning, Teriyaki sauce, hot sauce, and lemon juice overnight and the remainder of the following day under refrigeration until ready to place in slow cooker.
Place onions, celery, bell pepper, whole tomatoes, tomato sauce and tomato paste, and water in slow cooker and sprinkle with black pepper to taste. Set slow cooker to Low and cook for 8-10 hours. During the last hour, turn to High and add fish fillets and marinating liquid. Stir well before replacing slow cooker lid. When the fish flakes easily, it is ready to eat. Serve over rice with garlic bread.
Goo fish, a freshwater fish of South Louisiana, is also very good in Courtbouillon. It lives at the bottom of lakes and rivers, and consequently has a very rich flavor when slow-cooked. If you use goo, make sure to remove the skin prior to cooking, as the skin tends to have a bitter flavor.