Grilled Redfish with Shrimp and Corn Maque Choux

Maque choux is a dish with Native American origins. It is traditionally prepared with corn, tomatoes, onions and bell peppers. Maque choux is usually served over rice. If redfish is unavailable, substitute striped bass or halibut.

Serves: 8
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • For the Maque Choux, melt butter in large skillet on medium-high heat. Add shrimp, corn, bell pepper and garlic; cook and stir 3 minutes or just until shrimp turn pink. Stir in cream, lemon juice and crab boil. Reduce heat to medium; cook and stir 2 minutes or until heated through. Stir in green onions and 1/2 teaspoon Creole Seasoning. Keep warm.

  • Rub both sides of redfish fillets with oil. Sprinkle with 2 teaspoons Creole Seasoning.

  • Grill over medium heat or broil 3 to 5 minutes per side or until fish flakes easily with a fork. Spoon Shrimp and Corn Maque Choux over fish to serve.

Nutrition information

(Amount per serving)

  • Calories: 325Cholesterol: 160mg
  • Sodium: 538mgProtein: 33g
  • Total Fat: 17gFiber: 2g
  • Carbohydrate: 10g

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