Sometimes you make dishes that enter uncharted territory and then there are times when you make dishes that people always beg you for. This week was a “give the people what they want” type of dish on the Hunger Trap. I made my famous maque choux recipe (think succotash).

This week in the trap I had guests from Where Y’at magazine as they spotlighted all things Kenneth Temple for an up and coming article. They insisted that before they presented me to their audience they had to taste my food to make sure I was the real deal. No pressure; I wanted to make sure that I made a lasting impression so it only felt right to feature an oldie but goodie fan favorite on the show.

Many people know about my maque choux from one of my episodes on the short-lived Black Food Network. On that episode, I made it with mahi-mahi with charred salsa but this week I remixed my recipe with more Hispanic flavor by adding black beans, chili powder, jalapeno and substituting in fresh caught flounder with a healthy sprinkling of my signature Savory NOLA seasoning.

I love Hispanic food the warm spices, the kick of heat from various chilies and the communal comforting feel of their cuisine speaks to my soul. And don’t worry if you’re not a bean lover, you can still follow the recipe and just leave them out.

 

Needless to say, the very talkative Where Y’at crew were left speechless. They found out first-hand about that #DELICIOUSNESS. And what can I say, MISSION ACCOMPLISHED. They definitely became believers.

 

This dish is easy, healthy, quick, fresh and has layers of deliciousness. Check out the recipe below so you can impress your own crowd of friends.

 

 

 

 

 

 

 

 

Flounder with Charred Salsa & Maque Choux

Flounder with Charred Salsa and Maque Choux – This dish packs of lot of flavors in a short time with cooking techniques of Mexican and Creole. It’s sure to please a crowd
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Creole
Servings: 4

Ingredients

  • Salsa:
  • 2 medium vine ripe tomato
  • 1 medium red onion sliced
  • 1 jalapeño charred, seeded, chopped
  • 4 cloves garlic minced
  • 3 sprigs cilantro
  • 1 lime wedge
  • to taste salt
  • to taste black pepper
  • Black Bean Maque Choux:
  • 3 tablespoons oil
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 stalk celery chopped
  • 1 jalapeño chopped
  • 12 ounces frozen corn
  • 1 tablespoon garlic chopped
  • 1 bay leaf
  • 15 ounces canned black beans drained
  • 2 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon fresh thyme
  • ¼- ½ cup chicken stock
  • Fish:
  • 4 founder filets anything local works
  • 2 teaspoons Savory NOLA Seasoning
  • 2 tablespoons oil
  • 2 tablespoon unsalted butter
  • ½ bunch cilantro chopped, garnish

Instructions

  • Over high heat, heat a large cast iron skillet. Add tomatoes, red onions, jalapeño and garlic. Cook until the skin is charred evenly.
  • Add vegetables to a blender and season slightly with lime juice, salt, and black pepper, to a blender and pulse 1-3 times, stir and adjust taste.
  • In a heavy bottom pot over medium high heat, add oil and butter. Cook onions, bell pepper, celery, jalapeno and corn for 3-5 minutes. Add garlic, bay leaf, black beans, sugar, salt, black pepper, cayenne and thyme, cook for 2.
  • Add chicken stock, bring to a boil and simmer mixture for 3-5 minutes.
  • Season flounder evenly on both sides. In a non-stick skillet over high heat, add oil and butter, cook fish for 2-3 minutes each side. Serve fish over black bean maque choux and garnish with charred salsa and cilantro.

Notes

Preheat oven to 400 degrees.
When charring the vegetables some will char faster than the others.
If you like your salsa with some heat do not discard the seeds.