Bronzed Black Drum
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Atlantic Croaker, 6 fillet * Oregano, ground, 1 tsp * Thyme, ground, 0.5 tsp * Paprika, 2 tbsp * Salt, 3 dash * Pepper, black, 3 dash * Butter, salted, 2 tbsp * Onions, raw, 6 tbsp chopped, combined with * Garlic, 1 tsp * White Wine, 3 fl oz
Turn stove burner on high and place a Teflon or Silverstone-coated skillet on the burner.
Meanwhile, season the fish with the herbs and spices, rubbing them into the fillets well.
Add one teaspoon of olive oil to skillet, swish it around the pan to coat the bottom, and drop in one tablespoon of chopped onion/garlic mixtured (stirring them quickly).
Cook shallots for approximately one minute.
Then add the fish and let them cook over high heat until the butter begins to turn them a toasty bronze color and the upper edges turn opaque.
Gently flip them over with a spatula.
Total cooking time: approximately 4 minutes.
When ready to serve, place the fish fillets on a warming platter.
Then add the white wine and butter to the hot skillet and agitate the pan briskly to de-glaze the bottom and reduce the wine.
When slightly thickened, pour over fillets, and garnish with sprinkling of parsley.
Adapted from Frank Davis' recipe on louisianaseafood.com
Number of Servings: 6
Recipe submitted by SparkPeople user TIERGAN.
Meanwhile, season the fish with the herbs and spices, rubbing them into the fillets well.
Add one teaspoon of olive oil to skillet, swish it around the pan to coat the bottom, and drop in one tablespoon of chopped onion/garlic mixtured (stirring them quickly).
Cook shallots for approximately one minute.
Then add the fish and let them cook over high heat until the butter begins to turn them a toasty bronze color and the upper edges turn opaque.
Gently flip them over with a spatula.
Total cooking time: approximately 4 minutes.
When ready to serve, place the fish fillets on a warming platter.
Then add the white wine and butter to the hot skillet and agitate the pan briskly to de-glaze the bottom and reduce the wine.
When slightly thickened, pour over fillets, and garnish with sprinkling of parsley.
Adapted from Frank Davis' recipe on louisianaseafood.com
Number of Servings: 6
Recipe submitted by SparkPeople user TIERGAN.
Nutritional Info Amount Per Serving
- Calories: 352.4
- Total Fat: 27.4 g
- Cholesterol: 78.4 mg
- Sodium: 396.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.6 g
- Protein: 16.4 g
Member Reviews