Black Drum Creole Recipe

• 5 lb Black drum, cleaned
• 1 c. Onion, minced
• 1 c. Bell pepper, minced
• 1 c. Parsley, minced
• 4 x Garlic clove, minced
• 4 x Bay leaves
• 6 ounce Tomato paste
• 16 ounce Tomatoes, whole, can
• 2 c. Water
• 2 x Lemons
• 1/2 tsp Basil Tabasco sauce, dash
• 1/2 c. Veg. oil
• 7 Tbsp. Flour Salt & red pepper to taste

1. Clean fish well,scoring on both sides at one inch intervals.
2. Season fish well using salt and pepper.
3. Squeeze lemon juice all over fish.
4. Place in a heavy casserole dish and set aside.
5. In a heavy black iron pot, heat oil over medium heat.
6. Add in flour and make a roux.
7. Add in seasonings, saute/fry till done.
8. Add in tomato paste, tomatoes and water, blending well.
9. Cook over medium heat for 10 min.
10. Add in rest of seasonings and season to taste.
11. Cook approximately 20 min.
12. Pour resulting gravy over fish.
13. Cook uncovered in 350 oven for approx.
14. 1 hour.
15. Add in water as necessary to retain volume.
16. Also for: Sheepshead, Bull Croaker or possibly other scaled fish.

black drum, onion, bell pepper, parsley, garlic, bay leaves, tomato paste, tomatoes, water, lemons, tabasco sauce, oil, flour salt

Taken from cookeatshare.com/recipes/black-drum-creole-85759 (may not work)