We spiced up a traditional maque choux (pronounced "mock-shoe"), a dish from southern Louisiana, and served it with pan-fried fish.
Oxmoor House JANUARY 2008
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.
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