Hyatt Lost Pines + Redfish Served over Spinach & Cous Cous with Tomato Gravy

We spent the weekend at Hyatt Lost Pines in Bastrop.  What a great getaway!  We rode bikes, played golf/soccer, swam (heated pool, of course!), enjoyed a picnic by the river, sat by the fire, rode on a horse drawn carriage ride, took pictures with longhorns, etc.  We'll definitely be back!

So I didn't completely escape cooking this weekend, but I did forget to take a picture!  This was my attempt to recreate a wonderful meal we had at Tratoria Lisina recently.

Redfish Served over Spinach & Cous Cous with Tomato Gravy
Serves 4
2 large filets of redfish, cut in half
1 cup flour + salt & pepper (approx 1 tablespoon of each or to your taste)
10 cups fresh baby spinach
Cous Cous (cooked according to package directions)

1 tablespoon EVOO 

2 tablespoons butter

Heat oil & 1 Tbsp butter in skillet over medium-high heat.  Mix flour with salt and pepper.  Dredge fish in flour mixture.  Pan saute for 3-5 minutes on each side.  Meanwhile, heat the other Tbsp of butter in another skillet.  Add spinach and cooked cous cous.  Saute about 2 minutes, just until spinach is wilted.  Season with salt and pepper and spoon 1/4 onto each plate.  Top with fish and the sauce below.

Sauce:
1 tablespoon EVOO + 1 tablespoon butter

2 fresh bay leaves

1 onion, finely chopped

1 cup chicken stock

1 (15-ounce) can crushed tomatoes

1/2 cup cream


Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.