Crisp Chatham Bluefish with Maque Choux

Photo: John Autry; Styling: Mindi Shapiro

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 481
  • Fat: 18.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3.3g
  • Protein: 36.4g
  • Carbohydrate: 40.5g
  • Fiber: 4.6g
  • Cholesterol: 107mg
  • Iron: 2mg
  • Sodium: 636mg
  • Calcium: 35mg


  • 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


  1. 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. 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.
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