Grilled Redfish with Shrimp and Corn Maque Choux

Name: Grilled Redfish with Shrimp and Corn Maque Choux
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American,
Ingredients: 1/4 cup (1/2 stick) butter; 1 pound large shrimp peeled and deveined; 2 cups corn kernels fresh, frozen or canned; 1 large red bell pepper chopped; 1 clove garlic finely chopped; 1/2 cup heavy cream; 1/4 cup fresh lemon juice; 1 tbsp ZATARAIN'S® Concentrated Shrimp and Crab Boil; 1/2 cup chopped green onions; 1/2 tsp ZATARAIN'S® Creole Seasoning; 8 redfish fillets (about 2 pounds), skin removed; 2 tbsps olive oil; 2 tsps ZATARAIN'S® Creole Seasoning

Maque choux is a dish with Native American origins. It is traditionally prepared with corn, tomatoes, onions and bell peppers. Maque choux is usually served over rice. If redfish is unavailable, substitute striped bass or halibut.

15m

PREP TIME

15m

COOK TIME

325

CALORIES

13

INGREDIENTS

Servings: 8

Ingredients

Shrimp and Corn Maque Choux
1/4 cup (1/2 stick) butter
1 pound large shrimp, peeled and deveined
2 cups corn kernels, fresh, frozen or canned
1 large red bell pepper, chopped
1 clove garlic, finely chopped
1/2 cup heavy cream
1/4 cup fresh lemon juice
1 tablespoon Zatarain's® Concentrated Shrimp & Crab Boil
1/2 cup chopped green onions
1/2 teaspoon Zatarain's® New Orleans Style Creole Seasoning
Redfish
8 redfish fillets, (about 2 pounds), skin removed
2 tablespoons olive oil
2 teaspoons Zatarain's® New Orleans Style Creole Seasoning

INSTRUCTIONS

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.