Blackened Catfish with Sweet Corn Maque Choux


Here we go again with the corn.

Maybe I’m overdoing it- you know, the whole corn thing.

Don’t worry; summer’s nearly over,
which means that with the end of corn season… it’s PUMPKIN TIME.

Guys, I’m more obsessed with that stuff than corn.
Last week I bought 5 cans of it at Kroger because it was over half off.
No shame.


So let us relish this corn while we have it!

This maque choux is the perfect way to celebrate the corn-
it’s a slightly creamy, veggie-packed Cajun corn dish.

Look at those pretty vegetables!


AND AND AND it’s topped with my favorite-
blackened catfish.
This meal was wonderfully, unintentionally Cajun.


We eat lots of catfish in this house because, well, we live in Mississippi.
It’s close to home, and we know it’s safe to eat.
And, best of all, it’s delicious!

Blackened is one of my favorite ways to eat catfish,
and I’m happy to present to you this simple, flavorful blackened seasoning.

It’s got a little kick, but that’s what the milder maque choux is for, right?


Seriously, it’s so simple.
Cornmeal, paprika, thyme, red pepper, salt, and black pepper.
Add to the fish (or your meat of choice), broil it, and you’ve got a meal.

In this case, add it to the maque choux.


Whee! Get a load of that.

Also, I’m trying this thing where I don’t show every step.
I love cooking, and sometimes taking a photo of every step of the recipe
kiiiiind of stresses me out and takes away from the joy I get.

We’ll see how it goes.

Happy Friday! Love ‘ya lots.

Blackened Catfish with Sweet Corn Maque Choux
yields 3 generous portions
Catfish (recipe from Martha Stewart):
3 medium catfish (or other white fish) filets
1 1/2 tablespoons yellow cornmeal
1 1/2 tablespoons paprika
heaping 1/4 teaspoon ground thyme
heaping 1/4 teaspoon red pepper
salt and pepper, to taste
Maque Choux:
3 ears sweet corn, kernels removed from cob
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
small bundle green onions, chopped
1/4 cup half and half
diced tomato (optional)
1 tablespoon parsley, chopped (optional)
1 tablespoon vegetable oil (or chicken broth substitution)
salt and pepper, to taste

For Catfish:
1. Turn on broiler. Grease broiling pan. Combine all spices and add salt and pepper to taste. Rub fish filets with seasoning blend and broil for 10-12 minutes, depending on thickness of filets.
For Maque Choux:
1. Heat vegetable oil over medium heat in a skillet and add onions, bell peppers, and corn. Cook for ten minutes or until soft. Lower heat and add in half and half and parsley and stir. Top with fresh tomato. Serve warm.


Have a great weekend!


One thought on “Blackened Catfish with Sweet Corn Maque Choux

  1. Pingback: Walnut Encrusted Grouper | Cooking with The King

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