Carolina Flounder with Heirloom Beans, Corn & Crawfish | Recipies from Charleston, SC Restaurants |

Ingredients

• 4 7 oz Flounder fillets
• Canola oil, as needed
• Juice from 1 Lemon
• 2 tbsp Unsalted Butter
• Salt & Cayenne Pepper, as needed
• 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
• 6 ears of Corn, removed from cob
• 1 lb Crawfish, cooked
• 1 small bunch Chives, finely chopped
• 1 small bunch Scallions, finely chopped