Redfish & Dumplings With Creamy Maque Choux

• 1 (8-oz.) pkg. refrigerated gnocchi
• 2 thyme sprigs
• 1 sage sprig (optional)
• 1/4 cup unsalted butter
• 3/4 cup chopped sweet onion (from 1 medium onion)
• 1/2 cup chopped red bell pepper (from 1 bell pepper)
• 1/2 cup chopped orange bell pepper (from 1 bell pepper)
• 3 cups fresh corn kernels (from about 6 ears)
• 2 garlic cloves, minced
• 2 teaspoons kosher salt, divided
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons black pepper, divided
• 2 tablespoons olive oil
• 4 (6-oz.) redfish fillets
• 1 teaspoon fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh flat-leaf parsley

1. Cook gnocchi according to package directions. Set aside.
2. Tie together thyme sprigs and, if using, sage sprig with kitchen string. Melt butter in a 10-inch straight-sided saucepan over medium. Add onion, bell peppers, and herb bundle; cook, stirring occasionally, until tender, about 5 minutes. Add corn, garlic, and 1 teaspoon of the salt; cook, stirring often, until tender, about 5 minutes.
3. Stir in wine, and cook until reduced by half, about 2 minutes. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
4. Stir together paprika, cayenne, 1 teaspoon of the black pepper, and remaining 1 teaspoon salt in a small bowl. Heat oil in a large skillet over medium. Sprinkle redfish fillets evenly with paprika mixture, and cook fish in hot oil until cooked through, about 3 minutes per side. Transfer fillets to a plate, and keep warm.
5. Remove and discard herb bundle from corn mixture. Stir in gnocchi, lemon juice, and remaining 1/2 teaspoon black pepper. Cook until gnocchi are heated through, about 1 minute. Sprinkle with parsley. Divide gnocchi mixture evenly among 4 plates, and top each with 1 redfish fillet.

refrigerated gnocchi, thyme, sage, unsalted butter, sweet onion, red bell pepper, orange bell pepper, fresh corn kernels, garlic, kosher salt, white wine, allpurpose, chicken broth, paprika, cayenne pepper, black pepper, olive oil, redfish fillets, lemon juice, flatleaf

Taken from www.myrecipes.com/recipe/redfish-and-dumplings-creamy-maque-choux (may not work)