Blackened Redfish, Corn Maque Choux and Steamed Basmati Rice

Ingredients

• 4 cup Fresh Corn Kernels (From about 4-5 large ears)
• 3 tbsp Unsalted Butter
• 1 medium Yellow Onion (Finely chopped)
• 1 medium Green Bell Pepper (Finely chopped)
• 2 stalk Celery (Finely chopped)
• 2 clove Garlic (Minced)
• 1 medium Roma Tomato (Seeded and diced)
• 0.5 cup Heavy Cream
• 1 tsp Cajun Seasoning (Use a salt-free blend if possible)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 tsp Sugar (Optional, enhances corn's sweetness)
• 2 tbsp Green Onions (Thinly sliced, for garnish)

Instructions

1. 1

   Prepare the Corn: If using fresh corn, stand an ear on its end inside a large bowl. Carefully slice downwards with a sharp knife to remove the kernels. Once all kernels are removed, use the back of the knife to scrape down the stripped cobs to extract the sweet corn 'milk'. Add this milk to the bowl with the kernels. This step is key for a creamy texture. Set aside.

2. 2

   Sauté the Trinity: In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery (the Cajun 'holy trinity'). Cook, stirring occasionally, for 8-10 minutes, until the vegetables are very soft and translucent. Don't rush this step, as it builds the flavor base.

3. 3

   Bloom the Aromatics: Add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to let it burn.

4. 4

   Cook the Corn: Add the corn kernels, corn milk, diced tomato, Cajun seasoning, salt, pepper, and optional sugar to the skillet. Stir everything together well and cook for 5-7 minutes, stirring frequently, until the corn is bright in color and tender-crisp.

5. 5

   Add Cream and Simmer: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for 5-8 minutes, allowing the sauce to thicken slightly until it beautifully coats the corn.

6. 6

   Finish and Serve: Remove the skillet from the heat. Taste and adjust the seasoning with more salt, pepper, or Cajun seasoning if needed. Stir in most of the sliced green onions, reserving a few for garnish. Serve warm.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.