In our Baked Redfish on the Half Shell with Corn Maque Choux Recipe we bake the redfish, then serve in its hardened skin “on the half shell”.
I was so excited to get a message from my friend Cary Beason of The Salty Yak Podcast inviting me to come down to Matagorda to catch a Texas Redfish. I spent years living in Florida trying to learn how to catch a Redfish, but I was never able to land one. But that all changed when I jumped into a kayak on the Gulf Coast of Texas and watched the expertise of Cary. After two days of phenomenal fishing, he sent me back home to North Dakota with a cooler full of seatrout, flounder, and plenty of Redfish fillets.
Redfish is a Gulf Coast favorite, and cooking it on the half shell – meaning the skin and scales remain intact – locks in moisture and flavor. Pair it with corn maque choux, a classic Louisiana side dish with sweet corn, bell peppers, and a touch of cream, and you have a satisfying meal the whole family will love.
If you’re looking for a quick and flavorful lunch or dinner, this Baked Redfish on the Half Shell with Maque Choux Recipe is the answer. It’s a 30-minute meal packed with Creole flavors, and perfect for home cooks who want something simple yet special.
I made this dish for my wife one afternoon while she was home on her lunch break. She loves eating fish and often says she could eat it every day. I wanted to surprise her with something special to help celebrate the Mardi Gras season. In less than 30 minutes, we sat down to a meal that felt like a restaurant-quality dish, even in the middle of a busy workday.
Continue reading to find out how to cook your own baked redfish on the half shell at the Wild Game & Fish website.
The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON
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