Andouille Crusted Redfish With Corn Maque Choux : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

• 4 pieces of redfish or fish of your choice (6-8 oz fillets)
• 2 eggs
• 1 tablespoon Creole Seasoning
• 12 ounces Andouille Crust
• 2 tablespoons clarified butter
• Makes 2 cups
• 1 cup bread crumbs
• 8 ounces ground Andouille
• Makes 5.5 cups
• 1/2 onions, diced small
• 1 stick butter
• ½ tablespoon garlic
• 1 green bell pepper
• 2 tomatoes, deseeded and diced small
• 5 ears of corn cleaned and cut off the cob
• 1 tablespoon fresh thyme
• 1/2 Tbs of Tabasco
• ½ tablespoon of Worcestershire
• ½ tablespoon of salt
• 3/4 teaspoon Black Pepper