Inspect the fish fillets for any pin bones and remove. Cut into bite-sized pieces and sprinkle lightly with salt and pepper. Refrigerate until ready to use.

In a large Dutch oven or cast-iron pot with a tight-fitting lid over medium-high heat, add the oil along with the onions, bell pepper, and celery. Cook until the onions turn translucent and add the parsley and garlic.

Season with white pepper, paprika, and cayenne. Add the tomatoes, Rotel, tomato paste, and honey, and stir.

Add the stock and stir in the roux until dissolved and the pot begins to boil. Lower the heat to a simmer and add the sausage and bay leaves to the pot.

Cover the pot and let cook for 1 hour, stirring every 10 to 15 minutes.

Remove the lid and add the chopped rosemary, thyme, basil, and half the green onion tops, reserving the remaining green onion tops for garnish.

Close the lid and cook for another 20 minutes. Remove the lid to taste the sauce and adjust the seasoning with salt, pepper, and hot sauce.

Just before serving, add the fish fillets and submerge in the sauce. Bring the pot to a simmer and let cook until the fish is cooked through, about 15 minutes. Be sure not to stir the fish to prevent it from breaking up.

For serving, ladle the redfish courtbouillon over a mound of rice in a shallow bowl and garnish with green onion tops. Serve with crusty French bread.