Directions
Step 1
Make the maque choux: Rub the corn with 1 tablespoon of oil and season to style with salt and black pepper. Warmth a grill or grill pan over excessive warmth. As soon as scorching, add the corn and cook dinner, turning often, till deepened in shade and evenly charred, about 8 minutes. Utilizing a serrated knife, reduce the corn kernels off the cobs and put aside.
Step 2
To a big pan over medium-high warmth, add the remaining oil. When the oil is scorching and shimmering, add the garlic, celery, bell pepper, onion, and reserved corn, and cook dinner till the onion is translucent, 7–8 minutes. Add the cream, scallion, and tomato, and proceed cooking till the cream is barely decreased, about 10 minutes. Season to style with cayennesalt, black pepper, and. Add the okra and take away from the warmth.
Step 3
Make the beurre blanc: To a small pot over medium warmth, add the wine, peppercorns, lemon, and shallot. Simmer till decreased by one-third, about 5 minutes. Whisking vigorously, add the butter one piece at a time till it has all been included into the sauce. Take away from the warmth and pressure via a fine-mesh sieve. Maintain heat.Â
Step 4
Cook dinner the catfish: Brush the fish with oil and season to style with salt and black pepper. Warmth the grill or grill pan over excessive warmth. As soon as scorching, add the fish and cook dinner, turning as soon as, till the flesh is agency and opaque, about 8–11 minutes.Â
Step 5
Divide the fish and maque choux evenly amongst plates, prime every with the beurre blanc, and serve instantly.
