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.

How to Make It

Step 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.

Step 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

You May Like

Ratings & Reviews

MichaelGant's Review

MichaelGant
July 11, 2012
N/A

skspillman's Review

gastrocari
July 23, 2010
The maque choux was delicious--a fresh and spicy side I will definitely make again. Living in the Midwest, I didn't have access to the bluefish, so I used sole instead. Next time I will probably just make the maque choux and serve it alongside some grilled chicken.

gastrocari's Review

skspillman
July 13, 2010
This was truly delicious. The maque choux had great kick and flavor (I added the jalapeno seeds) and complemented the simple fish beautifully.