Ingredients
- 4 1/4-inch-thick shallot slices (rounds), divided
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 4 small garlic cloves, sliced, divided
- 8 thin slices unpeeled lime, divided
- 4 thin slices unpeeled orange, divided
- 4 6- to 7-ounce flounder or John Dory fillets (preferably with skin)
- Cayenne pepper
- 8 fresh thyme sprigs, divided
- 8 tablespoons dark beer, divided
- 4 tablespoons dry white wine, divided
- Corn and Tasso Maque Choux
Description
The Fillets Are Cooked In Foil Packets With A Mix Of Herbs, Citrus, Beer, And Wine, Then Served With Maque Choux, A Cajun Succotash.
Bon Appetit Magazine
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