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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.
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 Cooking Tips:
When charring the vegetables some will char faster than the others.
If you like your salsa with some heat do not discard the seeds.
Can you make ahead?
Fridge: Fish: After fish cools off, place in an airtight container in the fridge for 7 days max.
Charred Salsa: Salsa can be made one day in advance. After salsa cools off, place in an airtight container in the fridge for 7 days.
Black Bean Maque Choux: After maque choux cools off, place in an airtight container in the fridge for 7 days.
Reheating: Fish: Pop in a 350-degree oven for 6-8 minutes.
Black Bean Maque Choux: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less.
latest Recipe Video:
Substitution Options:
You can use any fish that’s fresh and available in your market.
You can use red beans in place of the black beans.
what to serve with Flounder with Charred Salsa & Maque Choux?
Meal Ideas:
- Collard Egg Rolls with Cornbread Dressing
- Orange Strawberry Cupcakes with Mascarpone Icing
- Bananas Foster Egg Rolls
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Recipe:
Flounder with Charred Salsa & Maque Choux
Ingredients
Charred 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 seasoning or creole seasoning
- 2 tablespoons oil
- 2 tablespoon unsalted butter
- ½ bunch cilantro chopped, garnish
Instructions
Charred Salsa
- 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.
Black Bean Maque Choux
- 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.
Flounder
- 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.
