Crisp Chatham Bluefish With Maque Choux

• 3 tablespoons butter
• 1 cup finely chopped sweet onion
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 3 tablespoons finely chopped jalapeno pepper
• 1 1/2 tablespoons minced garlic
• 3 cups fresh corn kernels (about 6 ears)
• 1 teaspoon Spanish smoked paprika
• 1 1/2 cups chopped seeded peeled tomato
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons kosher salt, divided
• Dash of ground red pepper
• 2 tablespoons canola oil, divided
• 6 (6-ounce) bluefish fillets, skin-on
• 1/4 teaspoon freshly ground black pepper

1. Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeno, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender. Add corn and paprika; cook 5 minutes, stirring occasionally. Add tomato; cook 10 minutes, stirring occasionally. Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.
2. Heat a 10-inch cast-iron skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper. Add 3 fillets to pan, skin side down; saute 3 minutes or until skin is crisp. Turn fillets over; saute 3 minutes or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and fillets. Spoon about 2/3 cup corn mixture onto each of 6 plates; top each serving with 1 fillet.

butter, sweet onion, red bell pepper, celery, pepper, garlic, fresh corn kernels, spanish smoked paprika, tomato, fresh basil, kosher salt, ground red pepper, canola oil, bluefish fillets, freshly ground black pepper

Taken from www.myrecipes.com/recipe/crisp-chatham-bluefish-with-maque-choux (may not work)