Posted by: Laurie | June 16, 2010

Grilled Black Drum “On the Half-Shell”

Been a while! We’ve been, um, busy…busy eating things not worth blogging about. But that’s all changed with tonight’s menu!

My sister recommended a cookbook called “Real Cajun: Rustin Home Cooking from Donald Link’s Louisiana” – and at first we were skeptical. I mean, we’re from Louisiana, and most things that say “Real Cajun” just aren’t. But after flipping through it, and trying a few of the recipes, we’ve decided this is the real deal. This guy, Donal Link, he knows what he’s talking about!

The recipe we tried tonight originally calls for redfish. But it says in the notes that substituting drum is fine. My sister’s fiance caught some black drum this past weekend and brought it over tonight for Mark to cook.

Grilled Black Drum “On the Half-Shell”:

6 fillets of drum, skin and scales on
1 1/2 tsp Kosher salt
Scant 1 1/2 tsp ground black pepper
Scant 1 1/2 tsp red pepper flakes
4 garlic cloves, very thinly sliced
1/2 C extra virgin olive oil
1 T coarse sea salt
1/2 C chopped Italian parsley
Two large lemons, halved

Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet, season with salt, pepper and red pepper flakes. Top the fillets with the sliced garlic and drizzle with half of the olive oil. Use your fingers to distribute the oil and seasonings evenly over fish, then set the fish aside to marinate while you heat the grill.

Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.) Place the fillets scale side down on the hot grill. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half shell” on an oiled baking sheet in the 475 degree oven for 6 to 8 minutes.)

Using a metal spatula, transfer the fillets to serving plates and top with the sea salt and parsley, a little extra olive oil and lemon juice.

We served the fish (which was DELICIOUS) with home-made garlic mashed potatoes and grilled corn.

Garlic Mashed Potatoes:
1 head garlic, toes separated (but not peeled) and cooked for 8 t0 10 minutes in oven
4 baking potatoes (my mom uses Yukon Golds, but I had baking potatoes at home)
Butter
Milk
Salt
Pepper
Onion Powder

Peel and cube potatoes and place in a pot. Cover with water and cook until soft. In a large bowl, put garlic cloves and potatoes. Mash with a potato masher. Add butter, milk and seasonings and stir until creamy. Taste and re-season if needed.

Grilled Corn:
4 ears of fresh corn
Salt
Butter

Tear a square of aluminum foil large enough to wrap each ear of corn individually. Season corn with salt and add a tablespoon of butter on top. Wrap corn tightly and grill until done.

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