Crisp Chatham Bluefish With Maque Choux Recipe

Name: Crisp Chatham Bluefish With Maque Choux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup finely chopped sweet onion; 1/2 cup finely chopped red bell pepper; 1/4 cup finely chopped celery; 3 tablespoons finely chopped jalapeno pepper; 1 1/2 tablespoons minced garlic; 3 cups fresh corn kernels (about 6 ears); 1 teaspoon Spanish smoked paprika; 1 1/2 cups chopped seeded peeled tomato; 1 tablespoon chopped fresh basil; 1 1/2 teaspoons kosher salt, divided; Dash of ground red pepper; 2 tablespoons canola oil, divided; 6 (6-ounce) bluefish fillets, skin-on; 1/4 teaspoon freshly ground black pepper

Servings: persons

3 tablespoons butter
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped celery
3 tablespoons finely chopped jalapeno pepper
1 1/2 tablespoons minced garlic
3 cups fresh corn kernels (about 6 ears)
1 teaspoon Spanish smoked paprika
1 1/2 cups chopped seeded peeled tomato
1 tablespoon chopped fresh basil
1 1/2 teaspoons kosher salt, divided
Dash of ground red pepper
2 tablespoons canola oil, divided
6 (6-ounce) bluefish fillets, skin-on
1/4 teaspoon freshly ground black pepper

1
Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeno, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender. Add corn and paprika; cook 5 minutes, stirring occasionally. Add tomato; cook 10 minutes, stirring occasionally. Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.
2
Heat a 10-inch cast-iron skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper. Add 3 fillets to pan, skin side down; saute 3 minutes or until skin is crisp. Turn fillets over; saute 3 minutes or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and fillets. Spoon about 2/3 cup corn mixture onto each of 6 plates; top each serving with 1 fillet.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup finely chopped sweet onion, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped celery, and more.

Yes, Crisp Chatham Bluefish With 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.

Crisp Chatham Bluefish With Maque Choux

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