MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Black Drum Creole
  Categories: Wildgame, Fish
       Yield: 1 servings
  
       5 lb Black drum, cleaned
       1 c  Onion, chopped
       1 c  Bell pepper, chopped
       1 c  Parsley, chopped
       4 ea Garlic clove, chopped
       4 ea Bay leaves
       6 oz Tomato paste
      16 oz Tomatoes, whole, can
       2 c  Water
       2 ea Lemons
     1/2 t  Basil
       1 x  Tabasco sauce, dash
     1/2 c  Cooking oil
       7 T  Flour
       1 x  Salt & red pepper to taste
  
   Clean fish well,scoring on both sides at one inch intervals. Season
   fish well using salt and pepper. Squeeze lemon juice all over fish.
   Place in a heavy casserole dish and set aside. In a heavy black iron
   pot, heat oil over medium heat. Add flour and make a roux. Add
   seasonings, saute until done. Add tomato paste, tomatoes and water,
   blending well. Cook over medium heat for 10 minutes. Add rest of
   seasonings and season to taste. Cook approximately 20 minutes. Pour
   resulting gravy over fish. Cook uncovered in 350 oven for approx. 1
   hour. Add water as necessary to retain volume. Also for: Sheepshead,
   Bull Croaker or other scaled fish. Source: Louisiana Conservationist
   Mar/Apr 88 Recipe date: 04/25/88
  
 MMMMM
  
 

Plain Text Version of This Recipe for Printing or Saving