Recipe: Blackened Redfish Maque Choux

Bennett Depew, the corporate chef from Harry's of America, is sharing his recipe for Blackened Redfish Maque Choux, the perfect Mardi Gras dish.

Ingredients:

-For the Blackened Redfish:

4 - 6oz  Redfish Fillets

1 Tbsp Blackening Seasoning

-For the Maque Choux:

4 oz  1/4" diced bacon

1 tsp  Chopped Garlic

1 C  Diced Onion

1 Qt  Fresh (or frozen) corn

.5 C  Sliced Green Onions

1 EA  Chopped medium Tomatoes

1 C  Sliced Okra

.5 C  Cream

1 tsp  Salt

1 tsp  Ground black pepper

-For the Red Bell Pepper Sauce:

28 oz  Drained roasted red bell peppers

2 C  Heavy Cream

1 Tbsp  Red Wine Vinegar

1/2 tsp  Cumin

1/2 tsp  Kosher Salt

For the Maque Choux:

Using a large pot on the stove top cook bacon until crispy. Add onion and Sautee until tender, roughly three minutes. Add garlic and sautee for one more minute. Add all remaining ingredients and cook until hot. Adjust seasoning with salt and pepper. 

For the Red Bell Pepper Sauce

Using a large pot on the stove top add cream, peppers and red wine vinegar. Reduce until thick and syrupy. (if cream breaks a little that is okay, pureeing it will bring the sauce back together) Puree in Blender and reserve hot.

Blackened Redfish

Preheat oven to 350 degrees. Heat a non stick or cast iron pan to med on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occurred and immediately place in oven for an additional 2-3 minutes until fish is cooked through. Then place on top of Maque Choux with red bell pepper sauce surrounding.