- In a large skillet, heat butter over medium-high heat for 6 to 8 minutes. Reduce heat to medium; add pancetta, corn, onion, bell pepper, celery, thyme, and 1 teaspoon salt. Cook, stirring often, until vegetables are tender, 15 to 20 minutes. Add garlic and tomato, and cook 8 to 10 minutes. Add remaining ½ teaspoon salt, black pepper, and cayenne. Set aside.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Brush fillets with olive oil, and sprinkle with Cajun seasoning.
- Grill fish, turning once, until cooked through, 5 to 6 minutes.
- Spread desired amount of rémoulade on 1 baguette piece. Add 1 fillet, and top with about â…“ cup corn mixture. Repeat with remaining baguette pieces, rémoulade, corn mixture, and fillets.
Recipe courtesy of Yummly
https://www.yummly.com/recipe/Grilled-Amberjack-Po...
