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Louisiana Black Drum « Rio Mar Seafood

Louisiana Black Drum

Louisiana Black Drum

Gulf Shrimp, Maduro Relleno, Chayote-­‐Coconut Slaw, Salsa Criolla

For the Relleno:
4 Maduros (ripe plantains)
5 LA Gulf Shrimp (’36-­‐40’ size)’
1.5 TB Nikkei Sauce*
2 sheets Parchment Paper

1. Place the plantains between the sheets of parchment paper and pound them flat with a mallet or the bottom of a small sauté pan. Form the mash into a rectangle.
2. Poach the shrimp in boiing water for 2 minutes. Cool in an ice bath. When chilled, finely chop the shrimp.
3. Remove the top sheet of parchment paper. Spread the chopped shrimp in a line across the center of the rectangular mash. Pour the Nikkei Sauce all over the mash.
4. Using the bottom parchment paper as a sushi roller, fold the mash over the shrimp and form into a tube resembling a sushi roll. Twist in the end to pack the roll tight. Refrigerate for at least one hour before serving.

Nikkei Sauce:
3 TSP Soy Sauce
1 TSP Aji Amarillo Paste
2 TSP Dijon Mustard
1.5 TSP Fresh-­‐Squeezed Lime Juice

Combine all ingredients in a mixing bowl and whisk together.

For the Chayote-­‐Coconut Relish:
1 Chayote (aka Mirliton)
.5 Cup Red Bell Pepper (seeded and finely julienned)
.25 Cup Red Onion (finely julienned)
2 TB Coconut Milk
2 TB Canned Grated Coconut
1 TB White Vinegar
1 TSP Fresh Ginger (grated)
Salt, Pepper, & Chile Flake to taste

1. Cut the chayote into quarters. Cut out the core and slice the remainder on a mandolin at about the width of a house key.
2. In a mixing bowl, combine all ingredients. Refrigerate for 20 minutes.

Salsa Criolla:
1 Red Onion (julienned)
1.5 TB Aji Amarillo Paste
1 OZ White Vinegar
.67 C Fresh-­‐Squeezed Lime Juice
.125 Bunch Fresh Cilantro
Salt and Pepper

1. Sweat Red Onion in EVOO over low heat until translucent.
2. Move to blender and combine all ingredients EXCEPT Cilantro. Blend until smooth.
3. Add Cilantro and pulse a few times until Cilantro is chopped up but still distinguishable from the sauce. Season to taste and refrigerate.

For the Fish:
7 OZ Fillet Black Drum (Blood-­‐Line and Pin-­‐Bones Removed)
Salt and Pepper
3 TB Cooking Oil
1 TSP Butter

1. Select a sauté pan large enough for the fish fillet to lay flat across the base. Add the cooking oil and heat until the oil
begins to smoke slightly.
2. Lay the fish into the pan and return to heat. Cook 30 seconds, then add butter and immediately move the pan into a 500 degree oven.
3. Cook 5 minutes.
Fillet should be nearly cooked through, but still a little raw on top. Remove the fish from the pan and place on a resting rack.

To Assemble the Dish:
1. Place the Relleno in a 350 degree fryer. After 4 minutes, the outside should be a deep, dark brown color. Remove and sprinkle with salt. Cut the relleno into two equal size pieces and place them in the center of the serving plate.
2. Encircle the relleno with Salsa Criolla.
3. Reheat the sauté pan for the fish until it is starting to smoke once again. Place the fish, raw side down, into the pan and finish cooking it. Remove from the pan and place it, brown side up, on top of the relleno.
4. Pinch a healthy portion of the Chayote-­‐Coconut Relish between your fingers and remove it from the dressing. Balance it on the fish fillet.

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New Orleans, LA 70130
504.525.FISH (3474)

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