Blackened Redfish Maque Choux

Bennett Depew, the corporate chef from Harry's of America recipe seen on News 4 Jax morning show.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the Blackened Red fish

• 4 -6  ounces  red fish fillets
• 1  tablespoon  blackening seasoning

• For the Maque Choux

• 4  ounces  diced bacon
• 1  teaspoon  chopped garlic
• 1  cup  diced onion
• 1  quart fresh corn (or frozen)
• 1⁄2 cup  sliced green onion
• 1  chopped medium tomatoes
• 1  cup  sliced okra
• 1⁄2 cup  cream
• 1  teaspoon salt
• 1  teaspoon ground black pepper

• For the Red Bell Pepper Sauce

• 28  ounces  drained  roasted red peppers
• 2  cups heavy cream
• 1  tablespoon red wine vinegar
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon kosher salt

Directions

1. For the Maque Choux:
2. Using a large pot on the stove top cook bacon until crispy. Add onion and Sauté until tender, roughly three minutes. Add garlic and sauté for one more minute. Add all remaining ingredients and cook until hot. Adjust seasoning with salt and pepper.
3. For the Red Bell Pepper Sauce.
4. Using a large pot on the stove top add cream, peppers and red wine vinegar. Reduce until thick and syrupy. (if cream breaks a little that is okay, pureeing it will bring the sauce back together) Puree in Blender and reserve hot.
5. Blackened Red fish.
6. Preheat oven to 350 degrees. Heat a non stick or cast iron pan to med on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occurred and immediately place in oven for an additional 2-3 minutes until fish is cooked through. Then place on top of Maque Choux with red bell pepper sauce surrounding.