Red Drum

was our Gone Fishin' Wednesday catch this week. It was fresh caught and new to us so we decided to give it a try. The people that worked at the fishmongers had not tried it yet, though they did give us good information and recommended this fish. 


Red Drum

We bought 2 nice filets (just at 1 lb. total), enough for 2 good sized servings. 



I prepared the fish by lightly salt and peppering both sides, then poaching (350 degree oven) in Black Garlic EVOO. 


Our Red Drum was served with 2 sides, Porcini mushroom risotto, and fresh local zucchini. 
The squash was sauteed in Black Garlic EVOO, roasted red peppers (brined), finely diced garlic, black pepper, a dash of curry powder and a Tbsp of brown butter/shallot/balsamic vinegar sauce. 
When plating the Red Drum, I drizzled more of the brown butter/shallot/balsamic vinegar sauce over the poached fillets. 


Overall, this was another good learning experience and proved to be a tasty meal. The next time we find Red Drum (after skinning the fillets), I will scrape off the thin layer of dark meat just under the skin. Then cut the blood vein out of the fillets before cooking.

W


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