Black drum filets - who's got ideas?

Legume

just picked up some fresh black drum filets - never cooked them before.  Any suggestions for grilling?

Richard Fl

You might play with this.

Fish, Black Drum, Fillets, Baked

INGREDIENTS:

2 lbs Black Drum fillets

1/2 cup Catsup

1/4 cup Salad Oil

1/4 cup Lemon Juice

1 Tbs grated Onion

1 tsp Worcestershire Sauce

1 tsp Prepared Mustard

1/2 tsp Garlic Salt

1/4 tsp Salt

PROCEDURE:

1. Thaw fish, if frozen.

2. Combine other ingredients in a shallow bowl.

3. Add fillets, turning to moisten both sides with the sauce.

4. Cover and place in a refrigerator to chill and marinate for 60 minutes.

5. Remove fish from marinade and reserve sauce.

6. Place fillets in a single layer in a well-greased baking dish, about 10 by 14 inches in size.

7. Cover with remaining sauce and bake in a moderate oven, at 350°F., for 25 to 30 minutes, or until fish flakes easily when fork tested.

Servings: 6

Cooking Times

Cooking Time: 30 minutes

Recipe Type: Main Dish, Seafood

Source

Source: Seafood Master Chef, 2011/06/14

Web Page: Source URL: http://www.ifood.tv/recipe/baked-black-drum

Richard Fl

This one looks great also:

Fish, Black Drum, Fillets, Grilled, Wild Shrimp and Blue Crab over Sliced Creole Tomatoes, Basil and Grilled Corn Butter

Executive chef Tory McPhail of Commander's Palace has shared the recipe that won him the title of 2008 Louisiana Seafood King at Saturday's Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board.*******McPhail will represent Louisiana in the Great American Seafood Cook-Off, held July 18 at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center.********McPhail won with a Louisiana Seafood Mixed Grill, which included grilled black drum, wild shrimp and blue crab over sliced Creole tomatoes, basil and grilled corn butter.*******

INGREDIENTS:

1 lb Black Drum Fillets

1/3 Lb 10/12 count White Shrimp - head on, or 4 whole shrimp

1/2 lb Jumbo Lump Blue Crab, picked over for shells

1 1/2 tsp Creole Seasoning

Salt and White Pepper, to taste

1 tsp Vegetable oil

3 oz Butter

1 Shallot, peeled and brunoise

4 Ears Sweet Corn (you may use three ears and supplement with baby corn if available)

2 oz Jack Daniels

2 oz Cream

1 tsp fresh Thyme, picked from stem

Salt and White Pepper, to taste

2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)

Salt and freshly ground black pepper to taste

1 oz Basil leaves, cut in chiffonade

1 Lemon

1 oz Basil Oil

1/4 oz Chili Oil

1/4 oz Herbs or Mircosprouts, as garnish

PROCEDURE:

1. Preheat a gas grill, charcoal grill or grill pan to medium heat.

2. To prepare the corn: Remove the husk and silk and lightly season with salt and white pepper. Place on the grill and cook on all sides for 5 minutes or until corn is cooked to a light golden brown color. Remove from the grill and place in a medium salad bowl. When the corn is cool enough to handle, cut the kernels from the cob using a serrated knife. Using the back of the knife, scrape the corn milk from the cobs into the bowl with the kernels. Discard the cobs.

3. Place a medium saute pan on the stove over medium high heat for 3 minutes. Add one of the three ounces of butter to the pan and swirl. Add the shallots and continue to swirl for 30 seconds. Add the corn and corn milk and season with salt and white pepper. Cook for 1 minute. Remove the pan from the head, deglaze with Jack Daniels, return to heat and flambe. When flames subside, add the cream and reduce to sauce consistency. Fold in the jumbo lump blue crab, add the thyme and cook for 1 more minute. Swirl in the last 2 ounces of butter, check the seasoning and set aside to keep warm.

4. Choose two ripe Creole or heirloom tomatoes for this dish. You may remove the skin if you choose but it's not necessary. Slice each tomato into 6 even slices, discarding the core and the ends, and shingle them onto a cookie sheet. Season both sides of the tomato with salt and pepper, and fresh lemon juice. Chiffonade the basil leaves and sprinkle across the top of the tomatoes.

5. Portion the drum into 4 equal pieces, ensuring there is no skin, scales or bones on the fillets. Season on both sides and reserve. Remove the shells from the shrimp, leaving the heads and tails on but exposing the meat in the middle. Using a sharp paring knife, devein and rinse the body of all impurities, then season.

6. Place the drum and the shrimp on the grill and cook for 2 1/2 to 3 minutes on each side or until just cooked. Take extra care to never overcook the seafood.

7. To finish the dish: Sread out 4 hot entree plates that have been pre-warmed in an oven. To each plate, fan out 3 slices of tomato.

8. Place one piece of drum on top of that. Add 1 shrimp to the top of the drum. Remove the large pieces of crab from the pan and place it over the top of the shrimp. Spoon the remainder of the sauce over the shrimp and around the outside of the plate. Drizzle on the basil and hot chili oil and garnish the plates with the fresh herbs or micro sprouts.

Servings: 4

Recipe Type: Main Dish, Seafood

Source

Author: Judy Walker, The Times-Picayune, 2009/05/26

Source: Commander's Palace, New Orleans, 2011/08/21

Eggpharmer

Very similar flavor to redfish (aka red drum) - I would blacken them personally. 

Eggpharmer

You get them in Austin? Where at and how much if don't mind sharing? Thanks

Wolfpack

Eggpharmer said:

Very similar flavor to redfish (aka red drum) - I would blacken them personally. 

Yes-

jeffwit

I'll second (or third or whatever) blackening them. CI pan on the egg, of course.

Proser

I took a cooking class at Central Market a few years ago and we cooked Black Drum in banana leaves with mango relish. It was great. This is pretty close:

http://www.nola.com/food/index.ssf/2014/06/todays_banana_leaf_recipe_from.html

Legume

Thanks for the great suggestions.  I think I'll try blackened in a ci this time, some of those other recipes look really good though...future cooks.

@Eggpharmer I bought them at Quality Seafood on Airport Blvd.  I think they were about $11/lb maybe, I bought some other stuff too and wasn't paying too close of attention.  When I fish the bay's we throw them back, I've heard they're a PITA to clean.  Seems pricey, but I never see them in the market and wanted to try so I picked up a pound.  They also had black drum flanks for $0.99.  They were smaller, thinner, kind of like chicken tenderloins.  They looked like good for frying maybe and a great deal, but I paid the premium for filets so I could grill them.