We spiced up a traditional maque choux (pronounced "mock-shoe"), a dish from southern Louisiana, and served it with pan-fried fish.
3 ears shucked corn
1 tablespoon butter
1/2 cup chopped onion (1/2 small)
1/2 cup grape tomatoes, quartered
1/2 cup chopped poblano chile
1/2 cup chopped celery
1 garlic clove, minced
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup fat-free, less-sodium chicken broth
4 (6-ounce) tilapia fillets
1 tablespoon olive oil
How to Make It
Cut kernels from ears of corn in a medium bowl to catch juices.
Melt butter in a large skillet over medium heat. Add corn, onion, and next 4 ingredients; cook 4 minutes, stirring occasionally. Stir in red pepper, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chicken broth. Bring to a simmer, and cook 3 minutes. Remove corn mixture from pan; set aside, and keep warm.
Wipe pan clean with a paper towel. Sprinkle fish with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in pan over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
Spoon maque choux onto plates; top with fish.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.