Crisp Chatham Bluefish with Maque Choux

Name: Crisp Chatham Bluefish with Maque Choux
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Cajun, Creole
Ingredients: 0 teaspoons freshly ground black pepper; 1 kilograms bluefish fillets, skin-on; 3 Tbsps butter; 2 Tbsps canola oil, divided; 59 milliliters finely chopped celery; 1 Tbsp chopped fresh basil; 710 milliliters fresh corn kernels (about 6 ears); 2 Tbsps minced garlic; 1 Dash ground red pepper; 3 Tbsps finely chopped jalapeño pepper; 2 teaspoons kosher salt, divided; 1 teaspoon Spanish smoked paprika; 118 milliliters finely chopped red bell pepper; 237 milliliters finely chopped sweet onion; 355 milliliters chopped seeded peeled tomato

Crisp Chatham Bluefish with Maque Choux is a gluten free and pescatarian main course. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 395 calories, 38g of protein, and 19g of fat. If you have celery, bluefish fillets, butter, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeo, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender.

Ingredients you will need

Bell Pepper

Vegetable

Butter

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

Frying Pan

Add corn and paprika; cook 5 minutes, stirring occasionally.

Ingredients you will need

Paprika

Corn

Add tomato; cook 10 minutes, stirring occasionally.

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Tomato

Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.

Ingredients you will need

Red Pepper

Basil

Salt

Heat a 10-inch cast-iron skillet over high heat.

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Frying Pan

Add 1 tablespoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper.

Ingredients you will need

Salt And Pepper

Add 3 fillets to pan, skin side down; saut 3 minutes or until skin is crisp. Turn fillets over; saut 3 minutes or until desired degree of doneness.

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Frying Pan

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.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1kilograms

bluefish fillets, skin-on 3Tbsps

butter 2Tbsps

canola oil, divided 59milliliters

finely chopped celery 1Tbsp

chopped fresh basil 710milliliters

fresh corn kernels (about 6 ears)2Tbsps

minced garlic 1Dash

ground red pepper 3Tbsps

finely chopped jalapeño pepper 2teaspoons

kosher salt, divided 1teaspoon

Spanish smoked paprika 118milliliters

finely chopped red bell pepper 237milliliters

finely chopped sweet onion 355milliliters

chopped seeded peeled tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.