ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crisp Chatham Bluefish with Maque Choux

Photo: John Autry; Styling: Mindi Shapiro
Yield 6 servings
Although bluefish are available from the southern Atlantic during cooler months, they're a summer delicacy off the coast of Massachusetts. Substitute fresh Spanish mackerel if you can't find bluefish.


  • 3 tablespoons butter
  • 1 cup finely chopped sweet onion
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 3 tablespoons finely chopped jalapeño pepper
  • 1 1/2 tablespoons minced garlic
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 teaspoon Spanish smoked paprika
  • 1 1/2 cups chopped seeded peeled tomato
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons kosher salt, divided
  • Dash of ground red pepper
  • 2 tablespoons canola oil, divided
  • 6 (6-ounce) bluefish fillets, skin-on
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 481
  • fat 18.7 g
  • satfat 5.4 g
  • monofat 7 g
  • polyfat 3.3 g
  • protein 36.4 g
  • carbohydrate 40.5 g
  • fiber 4.6 g
  • cholesterol 107 mg
  • iron 2 mg
  • sodium 636 mg
  • calcium 35 mg

How to Make It

  1. Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeño, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender. Add corn and paprika; cook 5 minutes, stirring occasionally. Add tomato; cook 10 minutes, stirring occasionally. Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.

  2. Heat a 10-inch cast-iron skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper. Add 3 fillets to pan, skin side down; sauté 3 minutes or until skin is crisp. Turn fillets over; sauté 3 minutes or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and fillets. Spoon about 2/3 cup corn mixture onto each of 6 plates; top each serving with 1 fillet.

Hungry Mother, Cambridge, Massachusetts