Flounder with Corn and Tasso Maque Choux

From the kitchen of Carly

Delicate flounder steamed in foil with citrus, thyme, and dark beer creates a briny, aromatic packet. The fish stays impossibly moist while lime and orange perfume each bite. A technique that feels restaurant-fancy but demands minimal effort at home.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 1/4-inch-thick shallot slices (rounds), divided
  • 14 tablespoons (1/2 stick) unsalted butter, divided
  • 14 small garlic cloves, sliced, divided
  • 18 thin slices unpeeled lime, divided
  • 14 thin slices unpeeled orange, divided
  • 14 6- to 7-ounce flounder or John Dory fillets (preferably with skin)
  • 1Cayenne pepper
  • 18 fresh thyme sprigs, divided
  • 18 tablespoons dark beer, divided
  • 14 tablespoons dry white wine, divided
  • 1Corn and Tasso Maque Choux

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.

  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.