Baked Redfish on the Half Shell with Corn Maque Choux

In our Baked Redfish on the Half Shell with Corn Maque Choux Recipe we bake the redfish, then serve in its hardened skin "on the half shell".

What Is Redfish On The Half Shell?

I was so excited to get a message from my friend Cary Beason of The Salty Yak Podcast inviting me to come down to Matagorda to catch a Texas Redfish. I spent years living in Florida trying to learn how to catch a Redfish, but I was never able to land one. But that all changed when I jumped into a kayak on the Gulf Coast of Texas and watched the expertise of Cary. After two days of phenomenal fishing, he sent me back home to North Dakota with a cooler full of seatrout, flounder, and plenty of Redfish fillets.

Redfish is a Gulf Coast favorite, and cooking it on the half shell - meaning the skin and scales remain intact - locks in moisture and flavor. Pair it with corn maque choux, a classic Louisiana side dish with sweet corn, bell peppers, and a touch of cream, and you have a satisfying meal the whole family will love.

Redfish On The Half Shell In 30 Minutes

If you're looking for a quick and flavorful lunch or dinner, this Baked Redfish on the Half Shell with Maque Choux Recipe is the answer. It’s a 30-minute meal packed with Creole flavors, and perfect for home cooks who want something simple yet special.

I made this dish for my wife one afternoon while she was home on her lunch break. She loves eating fish and often says she could eat it every day. I wanted to surprise her with something special to help celebrate the Mardi Gras season. In less than 30 minutes, we sat down to a meal that felt like a restaurant-quality dish, even in the middle of a busy workday.

What Is Corn Maque Choux?

Maque Choux (pronounced "mock shoe") is a traditional Cajun side dish that combines onion, bell pepper, sweet corn, and tomatoes in a creamy, flavorful sauce. Originating from Louisiana, the dish reflects a blend of Native American and French influences. I love using it with this baked redfish and our Pescado Frito Recipe to help bring a balance of sweetness and spice to the table. My easy maque choux version keeps it simple and quick, making it perfect for busy weeknights - or lunch breaks.

Substitutions For This Fish On The Half Shell Recipe

I was blessed to get invited down to Matagorda, Texas to chase Redfish with my friend Cary Beason of The Salty Yak Podcast. You can watch the YouTube video of me catching my first Redfish right here. We caught Redfish, Speckled Trout, and Flounder that he sent home with me. But I live in Fargo, North Dakota. So I understand most Midwesterners might now have redfish in their freezer.

If you don’t have access to redfish, any bass-like fish will work. I’ve made this recipe before with a smallmouth bass I caught in Minnesota and a white bass I caught in North Dakota, and they both turned out fantastic. The key is using a fish with firm, mild flesh that holds up well to baking. Largemouth bass, striped bass, or snapper are great alternatives. Just make sure to leave the skin and scales on when cleaning your fish to keep the fish moist and flavorful during cooking.

Quick And Easy Baked Redfish Recipe

• Quick & easy: Between both the prep and cook time, this baked redfish recipe comes together in just 30 minutes.
• Minimal cleanup: Brushing the redfish with olive oil and baking on a parchment paper-lined baking sheet means no sticking to the pan, and an easier cleanup afterwards.

How To Make Baked Redfish On The Half Shell

1. Take the redfish fillets out of the refrigerator and sprinkle both sides with 1 teaspoon of good kosher salt. Let them come to room temperature for about 10 minutes while you preheat the oven.
2. Preheat the oven to 475 degrees F. While it heats, dice the vegetables and gather all the ingredients.
3. Brush both sides of the redfish fillets with olive oil, then place them, skin side down, on a parchment paper-lined baking sheet.
4. Sprinkle the top of each fillet with ¼ teaspoon of Tony’s Creole seasoning.
5. Bake on the middle rack for 10 to 15 minutes, or until the fish reaches an internal temperature of 145 degrees F using an instant-read meat thermometer.
6. While the fish cooks, melt butter in a large non-stick skillet over medium-high heat.
7. Add the onion and bell pepper. Cook, stirring often, for about 5 minutes until softened.
8. Stir in the corn and tomatoes, cooking for another 5 minutes.
9. Pour in the heavy cream and remaining ½ teaspoon of kosher salt. Cook for 2 more minutes, then reduce heat to low and keep warm.
10. Plate the redfish fillets with the Maque Choux. Garnish with parsley and serve with lemon wedges.

Tips For Success

• Use fresh redfish or bass to make fish on the halfshell if possible. It has a mild, sweet flavor that pairs beautifully with Creole spices.
• Don’t overcook the fish. Redfish is done when it flakes easily with a fork and reaches 145 degrees F. Use an instant-read meat thermometer to reach the perfect temp.
• Make it spicier by adding a pinch of cayenne or extra Tony's Creole seasoning.
• Fresh sweet corn can be used instead of canned for an even sweeter flavor.

More Fish Recipes To Try

If you love this baked redfish on the halfshell recipe, check out all of our fish dishes here. Here are a few of our favorites:

• Pan Seared Redfish with Pomme Puree
• Grilled Halibut with Cilantro-Lime Sauce
• Speckled Trout Fish Piccata
• Fried Flounder with Sweet Corn Spoonbread

Give this baked redfish recipe a try tonight! It’s fast, flavorful, and perfect for a weeknight dinner that feels like a special occasion.

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