Fresh Fish Of The Day Recipe
with roasted white corn Maque Choux. Finished with cilantro aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Maque Choux
Method
Preparation
- 1
Prepare the Maque Choux
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced red bell pepper and cook for another 2-3 minutes until softened. Stir in the white corn and cook for about 5 minutes, stirring occasionally.
- 2
Add Cream and Season
Pour in the heavy cream and season with salt and black pepper. Cook for an additional 5-7 minutes until the mixture thickens slightly. Remove from heat and keep warm.
- 3
Prepare the Cilantro Aioli
In a small bowl, mix together the mayonnaise, chopped cilantro, lime juice, and a pinch of salt. Adjust seasoning to taste and set aside.
- 4
Cook the Fish
Season the fresh fish fillets with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- 5
Serve
Plate the roasted corn Maque Choux and top it with the cooked fish fillet. Drizzle the cilantro aioli over the fish and garnish with additional cilantro if desired.
