Steamed Flounder in Parchment with Vodka Martini Relish

To answer the obvious question, yes, I like to play with my food.  I especially enjoy putting my own twist on recipes like turning a dirty vodka martini into a vodka martini relish.  It has the wonderfully boozy, briny, olive flavors you expect, along with some added sweetness from the red onion and piquillo peppers.

Just about any type of fish would work here; I chose flounder because of its delicate flavor and texture.  Cooking in parchment (aka en papillon) is one of the simplest and most effective ways of steaming because it seals in the flavors while the fish cooks.

So the next time you’re mixing up a pitcher of martinis, make a little extra and try this relish!


4 flounder filets
1 shallot, thinly sliced
1/2 jalapeno pepper, thinly sliced
1/4 cup green olives, sliced
1/4 cup roasted red peppers, sliced
1/4 cup piquillo peppers, sliced
1/4 cup capers
1/4 cup lemon infused olive oil
2 tablespoons vodka
2 tablespoons white wine vinegar
2 tablespoons olive jar liquid
2 tablespoons pepper jar liquid
Kosher Salt
Freshly ground black pepper


1) Combine the shallot, jalapeno, olives, peppers, capers, vodka, jar juices, vinegar, and half of the olive oil in a small bowl. Season the mixture with salt and pepper, and set aside.

2) Preheat your oven to 375 degrees.

3) Cut four equal sized squares of parchment paper, about two inches bigger than the size of the fish filets.

4) Season both sides of the fish with salt and pepper and place a filet in the center of each piece of parchment paper.

5) Drizzle the remaining olive oil over the fish, and fold the parchment paper edges together, forming a pouch around the fish. Crimp the seams together tightly to seal out any air.

6) Place the pouches on a baking sheet and place the sheet in the oven. Bake for 15 – 20 minutes until the fish is cooked through.

7) To serve, tear the pouches open and top the fish with the relish.

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