Grilled Redfish with Andouille & Shrimp Couche Couche

To prepare cornbread: Preheat oven to 350 degrees F; coat an 8-inch-square metal baking pan with cooking spray.

Whisk cornmeal, flour, baking powder and salt in a large bowl. Whisk milk, egg and oil in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared pan.

Bake the cornbread until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the sides and turn out onto the rack. Let cool while you prepare the rest of the ingredients.

Reduce oven temperature to 200 degrees .

To prepare couche couche: Break the cornbread into 1-inch pieces. Heat oil in a large skillet over medium-high heat. Add shrimp and sausage (or ham) and cook, stirring, until the shrimp are three-quarters cooked and pink in spots, 30 seconds to 1 1/2 minutes. Add Cajun seasoning and cook, stirring, for 30 seconds more. Add beer and stock and bring to a simmer. Add the cornbread and cook, stirring gently, until it absorbs all the liquid and is heated through, 1 to 2 minutes. Remove from the heat; keep warm in the oven while you prepare the butter sauce and grill the fish.

Preheat grill to medium-high.

To prepare butter sauce & fish: Stir butter, oil, Cajun seasoning, lemon juice, hot sauce, Worcestershire and garlic in a microwave-safe bowl. Microwave on Medium just until the butter is melted, 1 to 2 minutes.

Oil the grill rack (see Tip). Grill fish, skin-side down, basting every 4 minutes with the butter sauce, until cooked through, 12 to 15 minutes. Serve the fish with the couche couche.