Grilled Redfish with Shrimp and Corn Maque Choux	Print   Close

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

Preparation

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.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: Makes 8 servings.