November 21, 2003 recipe from Chef Chris Manning:

“Maque Choux”

2-8 ounce pieces of skinless, boneless haddock cut into 4 pieces.
1 cup flour (all purpose)
1 Tbslp salt
½ Tsp cayenne pepper
2 Tbslp vegetable oil
2 ½ Tbslp butter
1 cup onions diced
½ cup green bell pepper diced
½ cup red bell pepper diced
1 cup corn (whole kernel)
1 cup fresh diced tomatoes
½ pound fresh sea scallops
½ pound fresh shrimp peeled and deveined
(21-25 count)
1 cup clam juice

Mix together the flour, salt, and cayenne pepper. On medium heat add the vegetable oil and 1 Tbslp of the butter in a 12” skillet. Dredge the Haddock in the flour and begin to fry the haddock. In a separate pan add the remaining butter, onions, peppers and scallops. Saute until onions begin to wilt. Add the corn, tomatoes, shrimp and clam juice. Let simmer until shrimp and scallops are cooked through. On a large platter, arrange the fried haddock. Ladle the corn and shrimp mixture over the top of the fish, garnish with fresh chopped parsley.