Black Drum Creole
|
|
|
1 servings
5 lb black drum, cleaned
1 c onion, chopped
1 c bell pepper, chopped
1 c parsley, chopped
4 ea garlic clove, chopped
4 ea bay leaves
6 oz tomato paste
16 oz tomatoes, whole, can
2 c water
2 ea lemons
1/2 ts basil
1 tabasco sauce, dash
1/2 c cooking oil
7 tb flour
1 salt & red pepper to taste
Clean fish well,scoring on both sides at one inch intervals. Season fish
well using salt and pepper. Squeeze lemon juice all over fish. Place in a
heavy casserole dish and set aside. In a heavy black iron pot, heat oil
over medium heat. Add flour and make a roux. Add seasonings, saute until
done. Add tomato paste, tomatoes and water, blending well. Cook over medium
heat for 10 minutes. Add rest of seasonings and season to taste. Cook
approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in
350 oven for approx. 1 hour. Add water as necessary to retain volume. Also
for: Sheepshead, Bull Croaker or other scaled fish. Source: Louisiana
Conservationist Mar/Apr 88 Recipe date: 04/25/88
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
