Posted on February 11, 2016 by Anne Milneck | 0 comments
Perfectly-spiced Black Drum sits atop creamy cheese grits, and it's all balanced out by the cool citrusy zing of the greens that finish the dish. We added black eyed peas to the salad for meaty texture and a spicy punch--thanks to our Red Bean Seasoning. A fun dish that comes together in about 30 minutes!
Ingredients for the Drum:
4 Black Drum Filets
1 oz Bayou Seafood Blend
2 Tbl Pointe Coupee Pecan Oil
2 Tbl Butter
Directions for the Drum:
Rinse and pat the drum filets dry. Rub with the Bayou Seafood Blend. Heat the Pointe Coupee Pecan Oil and butter over medium-high heat until the butter is lightly browned. Sear the filets until golden brown. Turn and lower heat to finish cooking--about 5-7 minutes or until the fish is opaque white, firm to the touch and flakes easily. Serve over cheese grits and top with the Black Eyed Pea Salad.
To make the Cheese Grits:
Cook 1 cup quick grits according to package directions. Add 1/2 cup shredded sharp cheddar cheese. Add heavy cream to adjust consistency. Season to taste with salt.
Ingredients for the Black Eyed Peas:
1 lb fresh frozen Black Eyed Peas
1 Tbl Red Bean Seasoning
1 tsp Salt
Directions for the Black Eyed Peas:
Place the Black Eyed Peas in a medium pan and cover with water. Add the Red Bean Seasoning. Bring to a full rolling boil. Lower heat and simmer until the peas are tender--about 15 minutes. Season to taste with salt. Drain and cool.
Ingredients for the Salad:
2 cups micro greens or spring mix
1 cup cherry tomatoes, halved
1 cup Black Eyed Peas
Combine the greens, tomatoes and peas in a large bowl. Drizzle with the Meyer Lemon Extra Virgin Olive Oil. Toss until the ingredients are evenly coated and glistening with the oil but not so much as there is oil pooling in the bowl. Drizzle with the Strawberry Balsamic. Use this salad to top each Drum Filet.
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