Want a light dinner that is both delicious and filling? Try this Blackened Swordfish with Maque Choux! It is even covered in bits of bacon. 🙂
What the heck is Maque Choux? Plain and simple: it’s summer. It’s fresh, and delicious, and amazing. My quintessential summer side. And we can thank those wild and crazy kids down in the southern part of Louisiana for its glorious creation. They may know a thing or two about flavor down there. Who doesn’t love a veggie packed side where everything is tossed in a kicking roux and topped with bacon crumbles?
Remember people, bacon is the candy of meats and this is Girl Carnivore. I can’t just have a veggie packed side. That would be blasphemy around these parts. Add a shit ton of bacon though – and I’ve got a little something something going on. Besides, if you are looking for healthy, you are on the wrong site.
But I did top this fresh sizzling side right off the grill with some blackened swordfish to try to keep things light and fresh. Just ignore that garnish of bacon and it may even pass as our healthiest meal yet. 😉
- 3 - 4 swordfish steaks
- 2 tbs blackening seasoning
- 2 tbs olive oil
- 3 cups frozen corn
- 1 red pepper diced
- 1 red onion diced
- 2 celery stalks diced
- 1 jalapeno seeded and minced
- 3 tbs flour
- 3 tbs butter
- 1/4 cup white wine
- 3/4 cup chicken stock
- salt and pepper
- 1 cup black beans rinced and drained
- 1 cup cherry tomatoes sliced
- 4 scallions sliced
- 5 slices cooked bacon crumbed
- Place skillet on griddle. Preheat grill over high heat.
- Pat swordfish dry with paper towels and season both sides with blackening seasoning.
- Prep all of your veggies and supplies for the grill. Pour olive oil in skillet and using a glove, swirl. Add the peppers, onions, and celery and cook 5 minutes, stirring often.
- Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds. Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine. This will form a thick sauce over everything. Season with salt and pepper as needed.
- Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon.
- Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side. Serve over maque choux.