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


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  


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.

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