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

Olive oil

Salt

Black pepper

Corn kernels

Red bell pepper, diced

Green onions, chopped

Garlic, minced

Heavy cream

Butter

Pea tendrils

Grilled Redfish / Corn Maque Choux / Brown Butter / Pea Tendrils

Make Grilled Redfish / Corn Maque Choux / Brown Butter / Pea Tendrils Recipe in just 40m. Savor the tender grilled redfish served atop a flavorful corn maque choux, drizzled with rich brown butter and garnished with fresh pea tendrils.

Grilled Redfish / Corn Maque Choux / Brown Butter / Pea Tendrils Recipe

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