Flounder with Corn and Tasso Maque Choux
A delicate dish of flounder fillets cooked in foil packets with aromatic herbs, citrus, and beer, served alongside traditional Cajun-style corn and tasso maque choux. The fish is gently steamed with shallots, garlic, and citrus slices for a flavorful and tender result.
Ingredients
- •4 slices shallot
- •4 tablespoons unsalted butter
- •4 cloves garlic
- •8 slices lime
- •4 slices orange
- •4 fillets flounder
- •¼ teaspoon cayenne pepper
- •8 sprigs thyme
- •8 tablespoons dark beer
- •4 tablespoons dry white wine
- •1 serving Corn and Tasso Maque Choux
Cooking Instructions
- 1.
Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.
15 min
- 2.
Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.
10 min
