Bertolli

Charleston Seafood Recipe List

Husk

76 Queen Street, Charleston, SC 29401
843-577-2500

Carolina Flounder with Heirloom Beans, Corn & Crawfish

Serves 4

Ingredients for the Fish

4 7 oz Flounder fillets
Canola oil, as needed
Juice from 1 Lemon
2 tbsp Unsalted Butter
Salt & Cayenne Pepper, as needed

Ingredients for the Peas

1 cup Heirloom Beans (Sea Island Red Peas, Reverend Taylor Butterbeans, Rice Peas or heirloom beans of your choice), soaked in water & refrigerated overnight, drained the following day
2 quarts Stock (preferably pork, but chicken will work)
1 medium Onion, medium dice
1 large Carrot medium dice
2 Celery Stalks, medium dice
2 Garlic Cloves, peeled & sliced thin
1 Bay Leaf
several twigs of Thyme
½ chopped jalapeño

Ingredients to Finish

6 ears of Corn, removed from cob
2 tbsp Unsalted Butter
1 lb Crawfish, cooked
1 small bunch Chives, finely chopped
1 small bunch Scallions, finely chopped

Method for the Fish

• Preheat oven to 300° F.
• In a medium saute pan; cooking 1 fillet at a time; over high heat; add enough canola oil to cover the bottom.
• When oil is shimmering, season the fish with salt and cayenne pepper; add to pan one fillet at a time.
• The goal is to cook the fish until golden brown on one side and place on a baking sheet about 4 minutes; reserve.
• Repeat process with remaining 3 pieces of flounder.
• When all fish are seared on one side, cover with the butter and a little lemon juice.
• Hold the fish on the countertop until you are ready to finish the dish.

Method for the Peas

• In a large stockpot, bring the stock to a simmer and add all ingredients.
• Cook for 1 hour over low heat, partially covered. When beans are tender, season with salt.

To Finish

• After removing corn from the cob, take half of the corn and juice; reserving the other half of the corn.
• Take corn juice and place in a medium sized, non-reactive sauce pan; reduce on low heat.
• When Corn juice becomes thickened, finish sauce by slowly stirring in unsalted butter; reserve.
• In large, non-reactive sauté pan, combine cooked beans, corn and crawfish. Be sure to include a small amount of the bean cooking liquid; warm thoroughly on medium heat.
• Finish with salt and pepper to taste and chives.

To Plate

• Place beans on a large plate, lay crispy flounder on top and lightly drizzle fish with corn sauce.
• Garnish with scallions

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