Charley G’s Wood Grilled Seabass with corn macque choux, creole mustard vinaigrette, crispy okra
by Chef Holly Goetting
serves 4
Corn Macque Choux:
¼ cup olive oil
8oz corn
1 cup tasso, diced
½ cup onion, diced
1 small can rotel, drained
2T. minced garlic
¼ cup heavy cream
½ stick butter
Salt & pepper to taste.
In a medium pan saute tasso & onion in olive oil. Add garlic & cook for 1 minute, then add corn, rotel & heavy cream. Let mixture reduce until slightly thickened, about 5 minutes. Turn off heat, add butter, salt & pepper.
Creole Mustard Vinaigrette:
½ cup creole mustard
2T. cane vinegar
2T. Dijon mustard
1T. horseradish
2T. parsley, chopped
2T. green onion, chopped
½ cup cottonseed oil
Salt & pepper to taste
Put all ingredients except oil in blender. Puree & add oil slowly.
Fried Okra:
6 cups oil for frying
1 cup cornmeal
½ cup corn flour
2 tsp. seasoned salt
¼ tsp cayenne pepper
2 lbs fresh okra or pre sliced okra, sliced ½ inch thick
½ cup milk
3 whole eggs
Heat oil in a large, heavy bottomed skillet or dutch oven to 350 degrees. (you may not need to use this much oil, do not fill the pan more than halfway up the sides with oil)
In a medium bowl, combine cornmeal, corn flour, seasoned salt & cayenne pepper. Dip okra in milk & egg mixture & then dredge in cornmeal-corn flour mixture to coat well. Carefully add okra to the hot oil & cook until golden brown. Remove from oil, drain on paper towels & then serve immediately
Seabass:
4-6oz Seabass filets
Coat in olive oil & salt & pepper. Wood grill for approximately 5 minutes on each side, or until done.