Blackened Snapper with Corn Maque Choux (pronounced mock-shoe) - a vegetable side dish containing corn, onions, peppers and tomatoes. This is my BACKYARD version served with roasted garlic mash and fresh gulf fish!!!! 

Ingredients 

• 2-4 pieces of fresh gulf fish of choice 
• Lil’ Bit Better Blackening Seasoning
• 3 tbsp melted butter 
• Maque Choux 
  • 6 whole ears of fresh corn
  • 1 onion
  • 1 red bell pepper 
  • 4 cloves garlic
  • 3 green onions
  • Parsley
  • Lil’ Bit Better Creole Seasoning
  • 3 tbsp butter
  • 1 can Rotel 
  • 1 can creamed corn 
  • 3 tbsp heavy cream 
• Mashed potatoes 

Directions

1. Small dice onions and peppers. Mince garlic. Thinly cut green onion. Chop parsley. Remove corn from cobb
2. Sauté onion and pepper in butter until soft. Add garlic and green onion and cook 3 min. Add in Rotel and cream corn. Add fresh corn and heavy cream. Simmer 25- 30 min. 
3. Add in parsley and season to taste. 
4. Melt butter and coat on fish both sides. Heavily coat with blackening seasoning. 
5. Get large sauté pan really hot. Add in light oil and butter until almost smoke point. 
6. Place fish belly side down and cook until we’ll charred almost black. Flip and repeat. 
7. I served with garlic roasted mashed potatoes, but you can serve with what you like best!!!