Looking for drum fish recipes? I offer red drum recipes, black drum recipes, puppy drum recipes and redfish recipes - including various cooking methods.
The red drum fish is also known as a redfish or channel bass depending on the area you are fishing in. These recipes can definitely be interchanged.
Red fish are very abundant on the east central side of Florida. Puppy drum fish are young drum fish and a keeper is approximately 18 to 27 inches long with the tail compressed.
When cleaning, make certain that you cut out all of the red line and dull gray matter on the front top off the fish. That's what gives it a bad taste.
This grilled redfish recipe will make your mouth water. Simple ingredients and grilled on low heat will guarantee perfect results.
Grilled Red Drum Fish Recipe
Mix the following ingredients together in a small bowl:
Light the grill and keep it on a lower temperature. Place the fillets on a grilling pan or basket and close the lid. Cook for approximately 3 minutes, and brush with butter mixture.
Close the lid and let cook another 3 minutes and brush with butter mixture. Repeat until fillets are firm and opaque. Approximately 15 minutes for 3-1/2 to 4 lb fish filleted.
Serve with grilled vegetables.
Cajun Blackened Red Drum Fish Recipe
1/4 cup butter, melted
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp lemon pepper
1 tsp garlic powder
1 tsp kosher salt
4 (4oz) red fish fillets
1-1/4 cups Italian salad dressing
PREHEAT oven to 350 degrees.
Melt the butter and cool to room temperature. In a small bowl, add the cayenne, black and lemon pepper, garlic powder and salt - set aside.
Meanwhile heat a cast iron pan or large skillet on high. Dip the fish fillets in the melted butter and press into the dry spice mixture. Carefully place in the heated pan and sear each side for two minutes.
Place the seared fillets in a 9x13 inch pan (depending on how many fillets you are cooking). Now completely drizzle with the Italian salad dressing, cover pan and bake for 30 minutes or until flaky/tender. Delicious.
Black Drum CourtBouillon
4 lbs black drum, filleted and cleaned*
1/2 cup olive oil
1 cup chopped celery
2 cups chopped green pepper
1-3/4 cups chopped onion
1 cup finely chopped green onion
2 TBS minced garlic
4 bay leaves
3/4 tsp thyme
3 cups whole tomatoes
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp cayenne pepper
2 TBS paprika
4 cups fish stock
3 TBS fresh lemon juice
3/4 cup burgundy wine
1 sliced lemon
In a large stock pot or dutch oven, heat oil and saute the celery, green pepper, onion, green onion and garlic. Add the bay leaves, thyme, tomatoes, salt, pepper, cayenne pepper and paprika. Simmer for 5 minutes. Stir in the fish stock and cook slowly for 30 minutes.
Meanwhile, lightly coat fish fillets with seasoned flour (1 cup flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste). Sear on both side on a hot grill. Lower temperature and continue grilling fish until almost done. Remove from grill and keep fish warm.
When mixture in pot has cooked for approximately 30 minutes, stir in fresh lemon juice and burgundy wine.
Add fish and cook slowly 10 to 12 minutes longer. Add lemon slices and serve with hot, fluffy rice.
*Use the bones and head for making fish stock if you like.
Simple Grilled Puppy Drum Fish Recipe
3 lb puppy drum fish, fillets removed (do not scale)
4 TBS melted butter
3 cloves minced garlic
2 tsp Creole seasoning
1 TBS finely-grated Parmesan
4 TBS olive oil
freshly chopped herbs like basil, thyme or chives
Heat the grill to medium high.
In a small bowl, combine the butter, garlic, cheese, Creole seasoning, olive oil and fresh herbs of your choice.
Lay the clean fillets, scale side down and brush generously with melted butter mixture. Close the lid and cook for 3 minutes. Again, generously brush fish with butter mixture. Close the lid and cook for 3 minutes. Repeat until flesh is firm and opaque; approximately 15 minutes for this size of fish. Remove and serve.