Black Drum Creole
A hearty Creole-style Black Drum dish featuring tender fish in a savory tomato-based gravy, perfect for seafood lovers seeking bold flavors and comforting meals.
Ingredients
- 5 lb. black drum fish ⓘ
- 1 cup chopped onions ⓘ
- 1 cup chopped bell pepper ⓘ
- 1 cup chopped parsley ⓘ
- 4 cloves chopped garlic ⓘ
- 4 bay leaves ⓘ
- 6 oz. can tomato paste ⓘ
- 16 oz. can whole tomatoes ⓘ
- 2 cups water ⓘ
- 2 lemons
- Salt and red pepper to taste ⓘ
- 1/2 teaspoon basil ⓘ
- Dash of Tabasco sauce ⓘ
- 1/2 cup cooking oil ⓘ
- 7 tablespoons flour ⓘ
Instructions
- Clean the black drum fish well and score on each side at 1-inch intervals.
- Season the fish generously with salt and pepper, and squeeze lemon juice over it.
- Place the fish in a heavy casserole dish and set aside.
- In a heavy pot, heat the cooking oil over medium heat.
- Add the flour and make a roux, stirring constantly until browned.
- Add chopped onions, bell pepper, parsley, chopped garlic, bay leaves, basil, salt, red pepper, and a dash of Tabasco sauce; sauté until tender.
- Add the tomato paste, whole tomatoes, and water; blend well.
- Cook the mixture over medium heat for 10 minutes.
- Add additional seasonings to taste and cook for approximately 20 minutes.
- Pour the gravy over the prepared fish.
- Cook uncovered in a preheated oven at 350°F (175°C) for about 1 hour.
- Add water as necessary during cooking to maintain volume.
Tips & Substitutions
For a richer flavor, consider adding smoked sausage or shrimp to the dish. If black drum is unavailable, any firm white fish can be substituted. Adjust the heat by varying the amount of red pepper and Tabasco sauce to suit your taste. When making the roux, stir continuously to prevent burning and achieve a deep caramel color.
Serving Suggestions
Serve this dish with a side of rice or crusty bread to soak up the flavorful sauce. A light salad with lemon vinaigrette pairs well, balancing the richness of the creole. For an added twist, consider serving it alongside Helen's Crackers for a crunchy texture that complements the dish nicely.
Storage & Reheating
Leftover Black Drum Creole can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water if needed to maintain moisture. It can also be reheated in the microwave, covered, for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Drum Creole contains roughly 1097 calories, with 17g protein, 99g carbohydrates, and 72g fat. It is an excellent source of vitamin C (188% of the Daily Value), vitamin A (66% of the Daily Value), and iron (61% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1754mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen black drum for this recipe?
Yes, you can use frozen black drum fish. Just be sure to thaw it completely in the refrigerator before cooking to ensure even cooking. Pat the fish dry with paper towels to remove excess moisture for better seasoning adherence.
What can I serve with Black Drum Creole?
This dish pairs wonderfully with rice, which absorbs the savory tomato sauce. You can also serve it with a side of steamed vegetables or a fresh salad to provide a refreshing contrast. For a complete meal, consider serving it with a glass of white wine.
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque throughout. Cooking times may vary depending on the thickness of the fish, so check it around the 45-minute mark if you're unsure, and adjust accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).