Entree/ Fish/Seafood

Redfish with Crab Maque Choux

Love at first bite! Sadness at last!

What I remember about this dish the first time I tasted it; well it was love at first bite. My son, Paul, made it one weekend when they were visiting The Woodlands. Anything he cooks is always delicious. But this particular dish brought sadness too.

The sadness from eating this dish came when there was one bite left on my plate and I knew that was going to be the last. I don’t think I’ve ever felt that way about anything I’ve eaten before but the redfish along with the corn maque choux and topped with lump crab meat was just so good and it’s always such a memorable experience watching/helping/being a sous chef to him.

This dish was made again by ME and since I didn’t have Paul’s sauce recipe (he usually wings it when it comes to sauces) I chose to use a red pepper yogurt sauce on the plate under the fish. My daughter, son-in-law and friends of theirs were on the receiving end of my version and I think everyone enjoyed it.

BLAST FROM THE PAST: This Asian Salmon with Avocado, Orange and Cucumber Salsa is another way to “fancy up” some salmon from the grill.

Sprinkle both sides with either a cajun or seafood seasoning.

Grill fish on scale side first then flip and cook flesh side then flip back over scales down and top with the corn/crab mixture.

Cut corn from cob (only need bout 2 cups) for the maque choux. Sorry, kind of hectic around the house when we were making this and didn’t get pictures of me making the maque choux.


Redfish with Crab Maque Choux
What I remember most about the first time my son prepared this at our house was that I didn't want to take the last bite. It was so good that I knew that last bite was going to be the end of it. Delicious is all I can say.
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  1. 6 redfish fillets
Maque Choux
  1. 2 Tbsp. butter (or bacon fat)
  2. 2 c. corn, cut from cob
  3. 1/2 red bell pepper, cut small dice
  4. 1/2 green bell pepper, cut small dice
  5. 1/2 c. chopped onion, cut small dice (1/4")
  6. 2 Tbsp. chopped flat leaf parsley
Red Pepper Sauce
  1. 8 oz. Green Style Yogurt
  2. 2-3 cloves garlic
  3. 4 oz. roasted red bell pepper (jarred)
  4. 1/2 lemon, juiced
  5. Kosher salt
  6. 1/4 tsp. cumin
  7. 1/2 tsp. chili powder
  1. For the redfish: You want it with the skin and scales on. This is called redfish on the half shell. Season the fish with salt and pepper.
  2. For red pepper sauce, put everything into blender and process until smooth. Refrigerate until ready to serve.
  3. Put the butter or bacon fat in an iron skillet. When it has melted and is hot, add in the corn and stir for a few minutes until it starts to get translucent then add in the corn, green and red bell pepper and saute for 3-4 minutes longer until the corn is cooked about half way. Remove from heat.
Rosemary and the Goat https://rosemaryandthegoat.com/

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