- 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
- Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.
- Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.