Swordfish with Maque Choux

4.3 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.4
  • Total Fat: 16.9 g
  • Cholesterol: 68.3 mg
  • Sodium: 761.3 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.5 g

View full nutritional breakdown of Swordfish with Maque Choux calories by ingredient
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I took parts of this recipe from Cooking Light Magazine. I took parts of this recipe from Cooking Light Magazine.
Number of Servings: 6


    3 Tbsp butter
    1 cup of chopped onions
    1/2 cup of bell peppers ( i used red and purple but any will work)
    3 tbsp finely chopped jalapeno pepper
    1 1/2 Tbsp minced garlic
    3 cups fresh corn kernels
    1 tsp smoked paprika
    1 1/2 cups chopped tomato
    1 Tbsp chopped fresh basil
    1 1/2 tsp of salt
    dash of ground pepper
    2 Tbsp olive oil
    6 swordfish fillets


Melt butter in a saucepan over med-high heat; add onion, bell pepper, jalapeno and garlic to pan. Reduce heat to med-low and cook 7 min or until vegetables are tender. Add corn and paprika; cook 5 min stirring occasionally. Remove from heat. Stir in basil, 1/2 tsp salt and pepper.
Heat a skillet over med-high heat add olive oil. salt and pepper one side of Swordfish fillet place salted side down in pan cook till browned, salt and pepper other side. Flip and cooked till browned. Place cooked swordfish on top of maque choux when plating.

Number of Servings: 6

Recipe submitted by SparkPeople user KBAUER219.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    You forgot to say when to add the tomato.I added it after I cooked the corn mixture for about 5 minutes then I cooked it about 5 more minutes or so . I also added a little cajun seasoning because i like it spicy It is a great recipe:) - 9/11/10

    Was this review helpful?   yes  No
  • This was great. I'll make it again and again! - 3/14/11

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  • This recipe was great....everything about it....and very filling. I would say that if you are making for kids you might want to hold off on the jalepenos (although I loved them) - 3/10/11

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  • delicious - 8/31/10

    Was this review helpful?   yes  No
  • double yum - 8/2/10

    Was this review helpful?   yes  No
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