Grilled Amberjack Po’ Boy with Maque Choux

Grilled Amberjack Po' boy

This grilled amberjack po’ boy has some of the summer’s best flavors.

Grilled Amberjack Po-Boy with Maque Choux
Serves 6
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  1. 2 tablespoons unsalted butter
  2. 1 (4-ounce) package diced pancetta
  3. 2 cups fresh corn kernels (about 4 ears)
  4. ½ cup chopped onion
  5. ½ cup chopped green bell pepper
  6. ¼ cup chopped celery
  7. 1 tablespoon chopped fresh thyme leaves
  8. 1½ teaspoons salt, divided
  9. 4 cloves garlic, minced
  10. 3 tomatoes, seeded and diced
  11. ½ teaspoon ground black pepper
  12. ¼ teaspoon cayenne pepper
  13. 6 (7-ounce) amberjack fillets
  14. Olive oil for brushing
  15. 1 tablespoon Cajun seasoning, such 
as Slap Ya Mama
  16. Rémoulade sauce
  17. 2 (16-ounce) baguettes, sliced into 3 pieces each, and split
  18. Garnish: ½ cup sliced green onion
  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 tomato, and cook 8 to 10 minutes. Add remaining ½ teaspoon salt, black pepper, and cayenne. Set aside.
  2. Spray grill rack with nonstick 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.
  4. Spread desired amount of rémoulade on 1 baguette piece. Add 1 fillet, and top with about ⅓ cup corn mixture. Repeat with remaining baguette pieces, rémoulade, corn mixture, and fillets.
Louisiana Cookin


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