Flounder with Corn and Tasso Maque Choux

Name: Flounder with Corn and Tasso Maque Choux
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 4 servings Cayenne pepper; 680 grams flounder or John Dory fillets (preferably with skin); 8 Tbsps dark beer, divided; 4 Tbsps dry white wine, divided; 4 smalls garlic cloves, sliced, divided; 8 slices thin slices unpeeled lime, divided; 4 slices thin slices unpeeled orange, divided; 4 inches thick shallot slices (rounds), divided; 8 fresh thyme sprigs, divided; 4 Tbsps (1/2 stick) unsalted butter, divided

Flounder with Corn and Tasso Maque Choux might be just the main course you are searching for. One serving contains 286 calories, 31g of protein, and 13g of fat. This recipe serves 4. This recipe is typical of Creole cuisine. It is a good option if you're following a gluten free and pescatarian diet. If you have butter, john dory fillets, orange, and a few other ingredients on hand, you can make it. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Line pie dish with large sheet of foil, leavinglong overhang on 1 side. Separate rings of1 shallot slice; scatter over foil. Top with 1tablespoon butter, sliced garlic clove, 2 limeslices, and 1 orange slice.

Ingredients you will need

Whole Garlic Cloves

Shallot

Butter

Orange

Equipment you will use

Pie Form

Aluminum Foil

Sprinkle 1 fillet onboth sides with salt and cayenne. Arrangefillet, skin side down, atop seasonings indish. Top fillet with 2 thyme sprigs. Spoon2 tablespoons beer and 1 tablespoon winearound fillet. Fold long foil overhang overfillet to opposite edge of foil, pressing foilonto fillet. Fold foil edge over to seal on3 sides, then fold again to double seal.

Ingredients you will need

Fresh Thyme

Seasoning

Ground Cayenne Pepper

Beer

Salt

Equipment you will use

Aluminum Foil

Transfer packet to baking sheet. Repeatwith remaining seasonings and fillets.

Ingredients you will need

Seasoning

Equipment you will use

Baking Sheet

Prepare barbecue (high heat). Arrangepackets, sealed side up, on grill rack. Cookuntil fish feels slightly firm when pressed,about 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Grill

Serve with Corn and

Ingredients you will need

Corn

Tasso Maque Choux.

Equipment

Ingredients

Servings:

4servings

Cayenne pepper 680grams

flounder or John Dory fillets (preferably with skin)8Tbsps

dark beer, divided 4Tbsps

dry white wine, divided 4smalls

garlic cloves, sliced, divided 8slices

thin slices unpeeled lime, divided 4slices

thin slices unpeeled orange, divided 4inches

thick shallot slices (rounds), divided 8

fresh thyme sprigs, divided 4Tbsps

(1/2 stick) unsalted butter, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.