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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 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.

That's it — enjoy your meal!

Crisp Chatham Bluefish With Maque Choux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions