Pan-Fried Tilapia with Maque Choux

We spiced up a traditional maque choux (pronounced "mock-shoe"), a dish from southern Louisiana, and served it with pan-fried fish.

Yield: 4 servings (serving size: 1/2 cup maque choux and 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 10.2g
  • Saturated fat: 3.4g
  • Protein: 37.5g
  • Carbohydrate: 17.5g
  • Cholesterol: 93mg
  • Iron: 1.8mg
  • Sodium: 495mg
  • Calories from fat: 31%
  • Fiber: 3.1g
  • Calcium: 39mg


  • 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


  1. Cut kernels from ears of corn in a medium bowl to catch juices.
  2. 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.
  3. 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.
  4. Spoon maque choux onto plates; top with fish.
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