Grilled Lemon Fish and Maque Choux Corn - Crescent City Farmers Market

Recipe for the week of June 5, 1999 courtesy of Chef Mike Cosse of Kabby's at the Hilton New Orleans Riverfront

RECIPE
Grilled Lemon Fish

1 5lb side Lemon fish
1 tbsp garlic shopped
1 cup butter
2 each lemons
1 bunch parsley

Remove all skin and belly meat from lemon fish side. With sharp knife, separate the side into two lobes, removing bones and blood lines. Cut lobes into four ounce sections, brush with butter and garlic, place on grill. Cook until the fish is opaque on all sides. Finish with fresh parsley and lemon.

RECIPE
Maque Choux Corn

6 fresh corn
1/2 cup onions, chopped
1/2 cup butter
1/2 cup celery, chopped
1/2 cup red bell pepper, roasted
1/2 cup green bell pepper, roasted
1 tbsp garlic, chopped
1/4 tasso, chopped
2-1/2 cup tomato concasse'
1 cup green onions, chopped

Using fresh corn, remove shucks and silk. Cut corn lengthwise, removing kernels from the cob. Sauté corn, onions, celery, bell peppers, garlic and tasso for ten or fifteen minutes until corn is tender. Add tomato concasse and cook for an additional ten minutes, until mixture thickens a bit. Finish with green onions.

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