Blackened Fish with Corn Maque Choux

Blackened Snapper with Corn Maque Choux (pronounced mock-shoe) - a vegetable side dish containing corn, onions, peppers and tomatoes. This is my BACKYARD version served with roasted garlic mash and fresh gulf fish!!!!

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Step 1

Small dice onions and peppers. Mince garlic. Thinly cut green onion. Chop parsley. Remove corn from cobb

Step 2

Sauté onion and pepper in butter until soft. Add garlic and green onion and cook 3 min. Add in Rotel and cream corn. Add fresh corn and heavy cream. Simmer 25- 30 min.

Step 3

Add in parsley and season to taste.

Step 4

Melt butter and coat on fish both sides. Heavily coat with blackening seasoning.

Step 5

Get large sauté pan really hot. Add in light oil and butter until almost smoke point.

Step 6

Place fish belly side down and cook until we’ll charred almost black. Flip and repeat.

Step 7

I served with garlic roasted mashed potatoes, but you can serve with what you like best!!!

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