Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana. |
FLAME-GRILLED BLACK DRUM WITH CREOLE MUSTARD SAUCE6 (10-ounce)black drum fillets Ingredients for Creole Mustard Sauce Heat a home-style gas or charcoal grill according to manufactururer's directions. A small amount of smoke wood may be added if desired. Rinse fish well, pat dry with paper towels then place fillets on a large baking pan. In a small bowl, blend olive oil and wine vinegar. Brush both sides of fish with oil-vinegar mixture then season to taste using salt, cayenne pepper and granulated garlic. Set fish aside. In a mediumbowl, add melted butter, minced garlic and freshly cracked pepper then microwave on high for 30 seconds to heat well. Set aside. Create mustard sauce by placing a saucepan over medium-high heat. Add Creole mustard, heavywhipping cream, sour cream, Worcestershire sauce and prepared yellow mustard, whisking constantly to incorporate. Bring mixture to a low simmer, but do not boil. Season to taste using salt, black pepper, granulated garlic, basil and thyme. Simmer 3-5 minutes and add honey. Remove from heat, set and keep warm. When ready to cook, spray grill with nonstick cooking spray. Brush meat side of fillets with garlic butter then place fillets, butter-side down, on grill. Cook 2-3 minutes, turn an dbrush with additional garlic butter. When fish is thoroughly cooked and flaky, place 1 fillet on center of each serving plate, top with mustard sauce and garnish with chives. |