Magazine releases its first cookbook, ‘Louisiana de Mer’ _lowres

Amberjack po'boy ORG XMIT: BAT1506231356459522

Grilled Amberjack Po-boy With Macque Choux

Serves 6. Recipe is from “Louisiana de Mer,” published by Louisiana Cookin’ magazine.

2 tablespoons unsalted butter

1 (4-ounce) 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 tablespoon chopped fresh thyme

11/2 teaspoons salt, divided

4 cloves garlic, minced

3 tomatoes, seeded and diced

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

6 (7-ounce) amberjack fillets

Olive oil, for brushing fillets

1 tablespoon Cajun seasoning

Remoulade sauce

2 (16-ounce) baguettes, cut crosswise into 3 pieces and split

Sliced green onion, for garnish

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 15 to 20 minutes, stirring often, or until vegetables are tender. Add garlic and tomato, and cook 8 to 10 minutes more. Add remaining 1/2 teaspoon salt and peppers. Set aside.

2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350 F to 400 F). Brush fillets with oil and sprinkle with Cajun seasoning.

3. Grill fish, uncovered, 5 to 6 minutes or until cooked through, turning once.

4. Spread desired amount of remoulade on 1 baguette piece. Add 1 fillet, and top with about 1/3 cup corn mixture. Repeat with remaining baguette pieces, remoulade, corn mixture and fillets. Garnish with green onion, if desired.