Calvert's Pecan Flounder

Cooking flounder in foil packets is the gentlest way to handle this delicate fish, and this Southern-inflected recipe makes the most of it. The fillets get a head start in a pecan vinaigrette marinade with fresh chives, then sealed up in individual parchment-style aluminum pouches with lemon slices, pecan halves, and a splash of dry white wine.

The foil traps the steam, gently poaching the flounder while infusing it with the nutty vinaigrette and bright lemon. Twenty minutes in a 375°F (190°C) oven is all it takes to produce moist, flaky fillets. Bring the unopened packets to the table, then let everyone tear them open for that aromatic moment of release.

Chef Tips

• Use stainless steel or glass for the marinade only. Aluminum reacts with the acidic vinaigrette and creates a metallic taste in the delicate fish.
• Don’t marinate longer than the suggested 1 hour. Acidic dressings start to chemically cook the flounder and turn the texture mealy after that.
• Toast the pecan halves briefly in a dry pan before adding to the packets. Even 2 minutes wakes up their oils and dramatically improves the nutty flavor.
• Seal the foil packets tightly with double-folded edges. Loose seals leak steam and the fish dries out instead of poaching.

Variations

• Use tilapia, sole, or other delicate white fish if flounder isn’t available.
• Substitute homemade pecan vinaigrette (whisk ½ cup pecan oil with 2 tablespoons sherry vinegar, Dijon, and chopped pecans) for the bottled version.
• Add a few sprigs of fresh thyme or tarragon to each packet for an herbaceous finish.