Photo: Murray Hall • Food Styling: Jessie YuChen
When the blue catfish was introduced to the Chesapeake Bay watershed in the 1970s, recreational fishermen were thrilled, but the species has become a major threat to indigenous aquatic populations, especially the region’s prized blue crabs. Louisiana-born chef David Guas, a longtime advocate for sustainable seafood, grills catfish at his Beltway restaurant Bayou Bakery. “They are deliciously mild, flaky, and rich with healthy omega-3 fatty acids,” he says. Guas pairs the fish with creamy maque choux—a traditional Cajun corn-and-pepper side dish—and a silky beurre blanc sauce.
Featured in “Fish Friday Around the World” by Shane Mitchell.
Yield: 4–6 Time: 50 minutes Ingredients For the maque choux: 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 onion, finely chopped (2 Tbsp.) ¼ red bell pepper, finely chopped (1 Tbsp.) ½ small tomato, finely chopped (2 Tbsp.) 1 scallion, finely chopped (2 tsp.) ¾ cup heavy cream 1 Tbsp. unsalted butter Cayenne pepper 2 pieces pickled okra, thinly sliced For the beurre blanc: 1 Tbsp. whole black peppercorns 1 lemon, thinly sliced
