Let's Eat: Snapper with sweet corn maque choux & crispy okra from Rainbow Lodge

HOUSTON (KTRK) -- In the mood for fish? Whip up a batch of this succulent snapper with sweet corn maque choux and crispy okra from Rainbow Lodge executive chef Mark Schmidt!


  • 6 oz. red snapper filet, skin on
  • 1 tbsp. olive oil
  • Salt & pepper to taste

Heat oil in a heavy skillet over medium-high heat, season fish with salt and pepper. Place fish skin side down in skillet and press with a spatula to stop the skin from curling (about 30 seconds). Cook for 4 minutes on skin side, turn and cook for another 2 minutes. Remove from pan and rest for 1 minute.

Maque choux


  • 2 tbsp olive oil
  • 1/2 cup diced bacon
  • 1 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 cups fresh corn kernels
  • 3/4 cup heavy whipping cream
  • 1 green onion, finely chopped
  • Salt & pepper to taste

Heat oil in large skillet over medium-high heat. Add bacon and cook until it becomes crispy. Add onion and saute until translucent, about 5 minutes. Add bell pepper, and saute until it begins to soften, about 3 minutes. Add corn, and saute for 2 minutes. Add cream, simmer until sauce thickens, about 5 minutes. Mix in green onion, season to taste with coarse salt and pepper.

Crispy okra

  • 3 pods of fresh okra, cut in half lengthwise
  • 1/4 cup buttermilk
  • 1/2 cup cornmeal
  • Pinch of cayenne pepper
  • Salt & pepper
  • 2 cups peanut oil

Heat oil in heavy skillet to 360 degrees. Combine okra and buttermilk in small bowl. In another bowl, combine cornmeal, cayenne, salt and pepper. Dredge okra in cornmeal mixture, fry in oil for 2 to 3 minutes until golden and crisp. Drain on paper towels and keep warm.


Whole stuffed fish

Italian seafood dishes from Arcodoro
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