Grilled Catfish With Beurre Blanc and Maque Choux Recipe | Saveur

Ingredients

• 4 ears fresh corn, shucked
• 1 Tbsp. plus 1 tsp. vegetable oil
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, finely chopped (1 tsp.)
• 1 celery rib, finely chopped (1 Tbsp.)
• ¼ red bell pepper, finely chopped (1 Tbsp.)
• ¼ onion, finely chopped (2 Tbsp.)
• ¾ cup heavy cream
• 1 scallion, finely chopped (2 tsp.)
• ½ small tomato, finely chopped (2 Tbsp.)
• Cayenne pepper
• 2 pieces pickled okra, thinly sliced
• 1 cup dry white wine
• 1 Tbsp. whole black peppercorns
• 1 lemon, thinly sliced
• 1 small shallot, finely chopped (2 Tbsp.)
• 32 Tbsp. unsalted butter, cut into ½-in. pieces
• ½ tsp. kosher salt
• 3 lb. catfish fillets
• ¼ cup olive oil