Grilled Redfish with Shrimp and Corn Maque Choux

Recipe courtesy of Executive Chef John Besh of Restaurant August, New Orleans. Maque choux is a dish with Native American origins. It is traditionally prepared with corn, tomatoes, onions and bell peppers. Maque choux is usually served over rice. If redfish is unavailable, substitute striped bass or halibut.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

Shrimp and Corn Maque Choux:

1/4 cup (1/2 stick) butter

1 pound large shrimp, peeled and deveined

2 cups fresh, frozen or canned corn kernels

1 large red bell pepper, finely chopped

1 clove garlic, finely chopped

1/2 cup heavy cream

1/4 cup fresh lemon juice

1 tablespoon ZATARAIN'S® Concentrated Shrimp and Crab Boil

1/2 cup chopped green onions

1/2 teaspoon ZATARAIN'S® Creole Seasoning

Redfish:

8 redfish fillets (about 2 pounds), skin removed

2 tablespoons olive oil

2 teaspoons ZATARAIN'S® Creole Seasoning

Directions

1. For the Maque Choux, melt butter in large skillet on medium-high heat. Add shrimp, corn, bell pepper and garlic; cook and stir 3 minutes or just until shrimp turn pink. Stir in cream, lemon juice and crab boil. Reduce heat to medium; cook and stir 2 minutes or until heated through. Stir in green onions and 1/2 teaspoon Creole Seasoning. Keep warm.

2. Rub both sides of redfish fillets with oil. Sprinkle with 2 teaspoons Creole Seasoning.

3. Grill over medium heat or broil 3 to 5 minutes per side or until fish flakes easily with a fork. Spoon Shrimp and Corn Maque Choux over fish to serve.

Nutritional Info per 1 serving


Calories: 325	Sodium: 538


Fat: 17	Carbohydrates: 10


Cholesterol: 160	Fiber: 2


Protein: 33