I was reading _Talk About Good II_ (Junior League CB from LA) today, and
came across a recipe for courtbouillon, that sounds good.

However it calls for Red Fish, suggested substitutions are goo or
sac-a-lait. Does anyone have any other ideas as to what would make a
decent substitution.

Tillapia comes to mind as a possible substitute. The sac-a-lait/white
perch is out of the question unless I can find a place to fish for it
that isn't polluted.

Jessica