Grilled Amberjack Po’ Boys with Maque Choux

Po' Boys, Please! Grilled Amberjack Po' Boys with Maque Choux

Vibrant summer produce brings these tasty Grilled Amberjack Po’ Boys with Maque Choux to life.

Grilled Amberjack Po' Boys with Maque Choux
Makes 6
  • 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)
  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.
*We used Slap Ya Mama Cajun Seasoning.

Rémoulade Sauce
Makes 1 cup
  • 1 cup mayonnaise
  • 3 tablespoons dill pickle relish
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped capers
  • 2 teaspoons Creole mustard
  • 1½ teaspoons chopped shallots
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon paprika
  1. In a small bowl, combine all ingredients, stirring well. Cover, and refrigerate until needed.




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