Amberjack Po-Boy with Maque Choux Courtesy Hoffman Media Use fresh fish and vegetables in this rendition of a classic sandwich. Cook/Prep Time: 1 hourServings: 6 Ingredients 2 Tbsp. unsalted butter 1 (4 oz.) package diced pancetta 2 cups fresh corn kernels (about 4 ears) 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 1 Tbsp. chopped fresh thyme leaves 1 1/2 tsp. salt, divided 4 cloves garlic, minced 3 tomatoes, seeded and diced 1/2 tsp. ground black pepper 1/4 tsp. cayenne pepper 6 (7 oz.) amberjack fillets Olive oil for brushing 1 Tbsp. Cajun seasoning, such as Slap Ya Mama Rémoulade sauce 2 (16 oz.) baguettes, sliced into 3 pieces each, split Garnish: 1/2 cup sliced green onion Directions 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 tsp. salt. Cook, stirring often, until vegetables are tender, 15 to 20 minutes. Add garlic and tomato, and cook 8 to 10 minutes. Add remaining 1/2 tsp. salt, black pepper, and cayenne. Set aside. 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. Grill fish, turning once, until cooked through, 5 to 6 minutes. Spread desired amount of rémoulade on 1 baguette piece. Add 1 fillet, and top with about 1/3 cup corn mixture. Repeat with remaining baguette pieces, rémoulade, corn mixture, and fillets. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!