Black drum creole

Yield: 1 servings

Measure Ingredient
5 pounds Black drum, cleaned
1 cup Onion, chopped
1 cup Bell pepper, chopped
1 cup Parsley, chopped
4 eaches Garlic clove, chopped
4 eaches Bay leaves
6 ounces Tomato paste
16 ounces Tomatoes, whole, can
2 cups Water
2 eaches Lemons
½ teaspoon Basil
1 x Tabasco sauce, dash
½ cup Cooking oil
7 tablespoons Flour
1 x 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

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