Blackened Fish with Corn Maque Choux

Name: Blackened Fish with Corn Maque Choux
Cuisine: American, Cajun And Creole, Southern
Ingredients: 2-4 fish fillets; Blackening seasoning; 3 tbs melted butter; 6 whole ears of fresh corn; 1 onion; 1 red bell pepper; 4 cloves garlic; 3 green onions; Parsley; Cajun seasoning; 3 tbs butter; 1 can Rotel; 1 can creamed corn; 3 tbs heavy cream; Mashed potatoes

7 steps

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!!!!

Updated at: Wed, 16 Aug 2023 20:27:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1928.6 kcal (96%)

Total Fat119.6 g (171%)

Carbs166.8 g (64%)

Sugars46.6 g (52%)

Protein72.4 g (145%)

Sodium3361.6 mg (168%)

Fiber21.1 g (75%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 Tbsbutter

3 Tbsbutter

Instructions

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!!!

View on boudreauxsbackyard.com

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