Baked Redfish on the Half Shell with Corn Maque Choux
In our Baked Redfish on the Half Shell with Corn Maque Choux we bake the redfish, then serve in its hardened skin "on the half shell".
Servings: 4 people
Ingredients
- 2 redfish fillets with scales still on and pin bones removed (about 2 pounds)
- 1 ½ teaspoons kosher salt, divided
- ¼ cup olive oil
- 1 teaspoon Tony's Creole seasoning, divided
- 2 Tablespoons butter
- 1 medium yellow onion, diced
- 1 red or orange red bell pepper, seeded and diced
- 2 15-ounce cans whole kernel sweet corn, drained
- 1 15-ounce can fire roasted diced tomatoes
- ½ cup heavy whipping cream
- ¼ cup chopped fresh parsley
- ½ lemon, cut into wedges
Instructions
- Take the redfish fillets out of the refrigerator and sprinkle both sides well with 1 teaspoon of the kosher salt. Let them come to room temperature for about 10 minutes while you preheat the oven to 475 degrees F, dice your vegetables, and gather all of your ingredients.
- Brush both sides of the redfish fillets generously with olive oil, then place them, skin side down, on a parchment-lined rimmed baking sheet. Sprinkle the top of each redfish fillet with ¼ teaspoon Tony's Creole Seasoning.
- Bake redfish on the middle rack of the preheated oven for about 10 to 15 minutes until it reaches an internal temperature of 145 degrees F using an instant-read meat thermometer.
- Meanwhile, melt the butter in a large non-stick skillet over medium-high heat.
- Add the onion and bell pepper and cook, stirring often until soft, for about 5 minutes.
- Add the corn and tomatoes and cook, stirring often, for another 5 minutes.
- Add the cream and remaining ½ teaspoon of kosher salt and cook another 2 minutes. Turn the heat down to low and keep warm until the redfish is done.
- Plate the redfish fillets with the Maque Choux. Garnish with chopped parsley and serve with lemon wedges.
