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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.