Grilled Redfish / Corn Maque Choux / Brown Butter / Pea Tendrils Recipe
Recipe information
Make Grilled Redfish / Corn Maque Choux / Brown Butter / Pea Tendrils 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.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Grilled Redfish with Corn Maque Choux and Brown Butter
Cooking Instructions
1. Prepare the Redfish
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.
2. Make the Corn Maque Choux
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.
3. Add Cream
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.
4. Prepare the Brown Butter
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.
Local Coupons
No local coupons found for this recipe's ingredients.