Redfish on the Half Shell with Chermoula and Corn Puree– with Props to Compere Lapin

Not long ago I pulled one of these treasured fish from shallow Gulf waters and brought it home for dinner. I remember we made redfish court bouillon and I showed the picture of my fish catching to near-strangers, so proud was I.

There are so many delicious southern recipes featuring redfish—this one with chermoula and corn puree is a healthy and flavorful pairing.

I also just have to say, we went to Compere Lapin for KP’s birthday dinner on Monday night and it was hands down the best food I’ve ever had that I (or my mom) did not make at home. One of the best things about learning to cook is realizing that almost always you can make it better and cheaper yourself. This cannot be said to be true about Compere Lapin—absolute Caribbean French culinary perfection. An absolute treat. Pepper pot, Stracciatella with mango and hazelnuts, Jerk Black Drum and Scialatielli…vanilla chicory whisky cocktail—this restaurant makes me feel proud to be a New Orleanian. Thanks Nina Compton et al for the best dinner out we’ve ever had!

Probably will have to wait until next year to catch another big redfish, but when I do, this will be the first dinner I cook up! Leave that skin and scale on!

Redfish on the Half Shell with Chermoula and Corn Puree

Adapted from New Orleans Natural Awakenings Magazine


2 cups cilantro

1 cup parsley

8 garlic cloves

½ tsp lemon zest

2/3 cup lemon juice

1 ½ tsp ground coriander

2 tsp paprika

1 ½ tsp cumin

1 tsp cayenne

¼ tsp saffron

1 pinch salt

½ tsp red pepper flakes

1 cup olive oil


Corn Puree

1 pound corn kernels

1 cup cream

2 oz cane vinegar

1 pinch salt



½ pound squash

2 tsp olive oil, divided

4 redfish fillets with skin and scales

1/8 tsp salt and pepper

1 tsp butter

2 oz andouille sausage

½ pound swiss chard

2 garlic cloves

1 shallot

1 tsp cane vinegar


Chermoula is easy. Just put all the ingredients except for the olive oil in a food processor and puree. Slowly drizzle in the olive oil. Voila.

For the corn puree, combine all the ingredients in a medium sauce pan and simmer over medium heat for 15 minutes until the corn is soft. Then also blend in a processor for 45 seconds, not until smooth, but until the texture of the stuff is kind of like corn grits.

Preheat oven to 400. Cut squash up into little inch cube sort of pieces. Drizzle squash with olive oil and place on a baking sheet covered in foil, bake for 10-15 minutes, until tender. Heat up a castiron skillet on high heat and rub with olive oil. Place the fish fillets with skin and scales side down and cook for 4 minutes. Season the top of the fillets with butter, salt, pepper and place in the oven for 5 minutes. Dice up the andouille and saute in olive oil on low heat until the sausage is crispy. Drain on a paper towel, reserving a little andouille oil in the skillet.

Remove the stems and julienne the Swiss chard. Add garlic cloves and minced shallot to hot pan of andouille oil, cook for about 3 minutes on medium heat. Then put in the chard with a pinch of salt and pepper. Add cane vinegar and cook until the greens are wilted. Remove from heat, and place chard on the plate. Heap the corn on top or artfully near by, a little squash, and then place the fish and andouille on top, dot the plate with your chermoula and drizzle a little on top of the fish.

Delicious. You also can use the corn puree like butter on a wheat toast the next day, topped with chermoula. My fave.

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