Drum Fish with Okra and Tomato

Drum Fish with Okra and Tomato | 0 Comments
From Shrimp Tempura , Aired on Fri 8/1
Chef Jeff Henderson, Fish


-Season black drum filet with salt, pepper, thyme leaves, and olive oil

-Cook tomatoes and garlic in a skillet on medium heat for 5 minutes

-Add corn, red onions, and okra to the skillet and reduce the heat

-Add chicken stock and Dijon mustard and let simmer for 10 minutes

-Season with salt and pepper

-Cook Black Drum filet on a hot grill for 2 minutes on each side

-Continue cooking in an oven at 375 degree oven for 8 more minutes

 -In a small pot, bring up the canola oil to 375 degrees

-Add the basil leaves to the pot and fry for 3 minutes



  • 1 4-6 ounce Black Drum filet
  • 1 tablespoon olive oil
  • 1 chopped creole tomato
  • 1 cup cleaned and sliced okra
  • ½ cup corn
  • Salt and pepper to taste
  • 2 thyme sprigs, off the stem
  • ½ sliced thin red onion
  • 2 tablespoons garlic cloves
  • 1 teaspoon Dijon mustard
  • ½ cup chicken stock
  • 1 bunch fresh basil leaves
  • 1 cup canola oil

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