Thread: Baked Puppy Drum for Dinner Tonight

From my fall fishing trip the filets came from a 16 inch black drum promptly frozen in water. Enough for two of us tonight. Recipe follows for anyone interested.
Filets thawed and patted dry with a paper towel
Pyrex dish oiled liberally with extra virgin olive oil
Place filets with the skin side down even though skin was removed (prevents curling)
Squeeze fresh lime juice over them
Slice fresh garlic thinly and Kalamata olives thinly and cover the filets with slices
Cover the filets with the garlic and olives with spicy Italian dressing
Sprinkle with Cajun seasoning and dill weed
Cook in a preheated (425 degrees) for 12 minutes
Serve with a green salad, lightly (10 minutes) boiled new potatoes, and a roll
Then accompany with a glass of your favorite dinner wine.
ENJOY

Lots of folks seem to turn their nose at black drums but they are one of my personal favorites especially for baking. In fact I would put them only behind pompano as my favorite. As long as they are smaller and still have stripes. Once they get big they are pretty awful. I will try this recipe next time I catch one.

I will do that on a grill with leaving the skin on and placing the skin directly on the coals. Never tried the olives though great idea.

Oldfisherman, just had supper using this recipe on some Redfish I caught yesterday. Wanted to tell you that it was excellent and to say thank you for posting this recipe. We had brown rice and fresh green beans for sides and the meal was really delicious. Now I'm going to have a scoop of ice cream to wash it all down. A little bourbon later and I should be good for the night.

Actually I'm not aware of the recipe discussing here. Anyone could you please direct me to recipe or the forum link where this recipe has been shared. Looking forward to check it out.

Originally Posted by oldfisherman

From my fall fishing trip the filets came from a 16 inch black drum promptly frozen in water. Enough for two of us tonight. Recipe follows for anyone interested.
Filets thawed and patted dry with a paper towel
Pyrex dish oiled liberally with extra virgin olive oil
Place filets with the skin side down even though skin was removed (prevents curling)
Squeeze fresh lime juice over them
Slice fresh garlic thinly and Kalamata olives thinly and cover the filets with slices
Cover the filets with the garlic and olives with spicy Italian dressing
Sprinkle with Cajun seasoning and dill weed
Cook in a preheated (425 degrees) for 12 minutes
Serve with a green salad, lightly (10 minutes) boiled new potatoes, and a roll
Then accompany with a glass of your favorite dinner wine.
ENJOY

It is so simple, surely it is easily overlooked.
Drum, Redfish, Sheepshead "on-the-half-shell" is a quick, easy and delicious recipe to cook fish on the grill!