Try this Black Drum Creole recipe, or contribute your own.
Suggest a better descriptionClean 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
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Serving Size: 1 Serving (6532g) | ||
Recipe Makes: 1 | ||
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Calories: 3729 | ||
Calories from Fat: 1158 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.7g | 172 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 73.4g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 20462mg | 706 % | |
Potassium 28633.7mg | 754 % | |
Total Carbohydrate 631.4g | 186 % | |
Dietary Fiber 133.4g | 534 % | |
Sugars, other 498g | ||
Protein 133.3g | 190 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3729
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