Savor the tender grilled redfish served atop a flavorful corn maque choux, drizzled with rich brown butter and garnished with fresh pea tendrils.

Preheat your grill to medium-high heat. Brush the redfish fillets with olive oil and season with salt and black pepper. Grill the fish for about 4-5 minutes on each side or until cooked through and flaky.

Prepare the Redfish

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced red bell pepper and cook until softened, about 3-4 minutes. Stir in the corn kernels and minced garlic, cooking for another 2 minutes.

Make the Corn Maque Choux

Pour in the heavy cream and let it simmer for 5-7 minutes until it thickens. Then, stir in the chopped green onions and season to taste with salt and pepper.

Add Cream

In a small saucepan, melt the butter over medium heat. Continue to cook until it turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat.

Prepare the Brown Butter

Plate the grilled redfish on a bed of the corn maque choux, drizzle with the brown butter, and garnish with fresh pea tendrils.

Assemble the Dish

Redfish fillets

grilled redfish / corn maque choux / brown butter / pea tendrils

Recipe information

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