Blackened Redfish Maque Choux Recipe

Name: Blackened Redfish Maque Choux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Blackened Red fish; 4 -6 ounces red fish fillets; 1 tablespoon blackening seasoning; For the Maque Choux; 4 ounces diced bacon; 1 teaspoon chopped garlic; 1 cup diced onion; 1 quart fresh corn (or frozen); 1/2 cup sliced green onion; 1 chopped medium tomatoes; 1 cup sliced okra; 1/2 cup cream; 1 teaspoon salt; 1 teaspoon ground black pepper; For the Red Bell Pepper Sauce; 28 ounces drained roasted red peppers; 2 cups heavy cream; 1 tablespoon red wine vinegar; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt

Servings: persons

For the Blackened Red fish
4 -6 ounces red fish fillets
1 tablespoon blackening seasoning
For the Maque Choux
4 ounces diced bacon
1 teaspoon chopped garlic
1 cup diced onion
1 quart fresh corn (or frozen)
1/2 cup sliced green onion
1 chopped medium tomatoes
1 cup sliced okra
1/2 cup cream
1 teaspoon salt
1 teaspoon ground black pepper
For the Red Bell Pepper Sauce
28 ounces drained roasted red peppers
2 cups heavy cream
1 tablespoon red wine vinegar
1/2 teaspoon cumin
1/2 teaspoon kosher salt

1
For the Maque Choux:
2
Using a large pot on the stove top cook bacon until crispy. Add onion and Saute until tender, roughly three minutes. Add garlic and saute for one more minute. Add all remaining ingredients and cook until hot. Adjust seasoning with salt and pepper.
3
For the Red Bell Pepper Sauce.
4
Using a large pot on the stove top add cream, peppers and red wine vinegar. Reduce until thick and syrupy. (if cream breaks a little that is okay, pureeing it will bring the sauce back together) Puree in Blender and reserve hot.
5
Blackened Red fish.
6
Preheat oven to 350 degrees. Heat a non stick or cast iron pan to med on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occurred and immediately place in oven for an additional 2-3 minutes until fish is cooked through. Then place on top of Maque Choux with red bell pepper sauce surrounding.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Blackened Red fish, 4 -6 ounces red fish fillets, 1 tablespoon blackening seasoning, For the Maque Choux, and more.

Yes, Blackened Redfish Maque Choux falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Redfish Maque Choux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions