Grilled Amberjack Po' Boys with Maque Choux
 
Makes 6
Ingredients
  • 2 tablespoons unsalted butter
  • 1 (4-ounce) package diced pancetta
  • 2 cups fresh corn kernels (about 4 ears)
  • ½ cup chopped yellow onion
  • ½ cup chopped red bell pepper
  • ¼ cup chopped celery
  • 1 tablespoon chopped fresh thyme leaves
  • 1½ teaspoons kosher salt, divided
  • 4 cloves garlic, minced
  • 3 heirloom tomatoes, seeded and diced
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 6 (7-ounce) amberjack fillets
  • Olive oil, for brushing
  • 1 tablespoon Cajun seasoning*
  • 2 (16-ounce) loaves French bread
  • ½ cup sliced green onion
  • Rémoulade Sauce (recipe follows)
Instructions
  1. In a large skillet, heat butter over medium-high heat for 6 to 8 minutes. Reduce heat to medium; add pancetta, corn, onion, bell pepper, celery, thyme, and 1 teaspoon salt. Cook, stirring often, until vegetables are tender, 15 to 20 minutes. Add garlic and tomatoes, and cook for 8 to 10 minutes. Add remaining ½ teaspoon salt, black pepper, and red pepper.
  2. Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Brush fillets with olive oil, and sprinkle with Cajun seasoning.
  3. Grill fish, turning once, until cooked through, 5 to 6 minutes per side.
  4. Cut each loaf into 3 equal pieces, and then split lengthwise. Place 1 fillet on baguette half and top with about ⅓ cup corn mixture and green onion, if desired. Spread desired amount of Rémoulade Sauce on baguette half; place on top. Repeat with remaining baguette pieces, Rémoulade Sauce, corn mixture, and fillets.
Notes
*We used Slap Ya Mama Cajun Seasoning.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-amberjack-po-boys-maque-choux/