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NC Red Drum Skinless Filet (1 lb)
Item:  sss-60-red-drum
NC Red Drum Skinless Filet (1 lb)
NC Red Drum Skinless Filet (1 lb)
Price
Your Price:   $26.00
On sale: 
$23.00
Availability:
In Stock
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 Description
The North Carolina General Assembly of 1971 designated the Red Drum as the official State Salt Water Fish!

This SUPER NUTRIENT DENSE fish is so medicinal we should enjoy it regularly while in season! Total Omega-3 fatty acids 1534 mg, Calcium 119mg,Iron 1.8mg, Magnesium 59.4mg,Phosphorus 356mg,Potassium 545mg,Selenium 24.9mcg, Niacin 4.7mg,Vitamin B 60.6mg,Folate 29.7mcg,Vitamin B 124.0mcg, Vitamin A 337IU and super rich in Protein at 34.7g. This fish is fantastic for helping to support folks like me with adrenal suppression as well as for nursing mom's and kids. SUPER PACKED with what you need to grow and also to repair our bodies.

The drum that are coming in are firm-fleshed fish with filets suitable for basting and grilling. Your choice of lager beer, served with roasted potatoes & green salad-- taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish.

Serves 4-6 adults:
3 lbs NC Drum fillets
1 tablespoon garlic, minced
1/2 teaspoon black pepper, fresh-ground
4 tablespoons butter, unsalted
2 tablespoons Tamarind paste
2 tablespoons Tony Chachere's cajun seasoning
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer
Directions:
Set a medium fire on grill
Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets
In small saucepan, melt the butter over medium heat & 1 TBLSP tamarind paste and Cajun seasoning, garlic, onion, green pepper, parsley.
Stir & sauté until onion translucent & sauce darkened & slightly thickened.
Do not burn garlic - it will become bitter & spoil baste.
Add bottle of beer, 2nd TBLSP of tamarind paste & simmer 15 minutes on medium-high heat.
Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the filets without flareups & ash).
Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously.
Done when thickest area of fillet flakes easily. Enjoy!