Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse and pat dry 2 whole pompano (about 1.5 lbs each). In a small bowl, combine 1 tablespoon chipotle powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon dried thyme, 0.25 teaspoon cayenne pepper, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the rub. Rub 2 tablespoons of olive oil over the fish, then generously apply the chipotle rub all over both sides of the pompano.

2. 2

   Prepare a charcoal grill for direct medium-high heat, ensuring the coals are glowing and covered with a fine ash, maintaining a temperature of approximately 375-400 degrees Fahrenheit.

3. 3

   Place 4 ears of husked fresh corn directly on the grill grates over indirect heat for 15 minutes, turning occasionally until slightly charred and smoky, then remove and cut the kernels off the cobs using a sharp knife.

4. 4

   Place the seasoned pompano directly over the medium-high heat on the prepared charcoal grill, grilling each side for 6-8 minutes, or until the fish flakes easily with a fork and registers an internal temperature of 145 degrees Fahrenheit.

5. 5

   In a large skillet over medium heat, melt 1 tablespoon unsalted butter, then add 0.5 cup chopped yellow onion, 0.5 cup chopped green bell pepper, and 0.5 cup chopped red bell pepper, cooking for 5-7 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant, then add the smoked corn kernels and 0.5 cup heavy cream, simmering for 5 minutes until slightly thickened. Season the maque choux with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

6. 6

   Stir 0.25 cup chopped fresh parsley into the maque choux, then remove from heat. Serve the charcoal-grilled chipotle-rubbed pompano immediately alongside the smoked corn maque choux, with 1 lemon cut into wedges for garnish.