They are among my favorite local fish, and fried with the ritz cracker breading is always a great choice, BUT what's out there that's different? Grilled or blackened is another set of options, but done many times before.

Pretty sure the answer is going to be XXXX on the Half Shell in my backyard.

B-1 83 said:

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They are among my favorite local fish, and fried with the ritz cracker breading is always a great choice, BUT what's out there that's different? Grilled or blackened is another set of options, but done many times before.

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My MIL cooked a killer Vietnamese style dish last year with a bunch of our black drum last year ... ill see if she has it to share. very fresh, asian flare with lots of ginger, herbs & chiles

Watchlisted

I like using them for tacos.

I grill them if on the half shell, if filets then I use the cast iron.

Put a little olive oil on them and then apply taco seasoning of your choice. If you don't have one just look up a DIY spice mix (usually chili powder, cumin, paprika, garlic, S&P, etc.)

Grill or cook on a hot cast iron until flaky and done.

Taco Sauce -

Combine mayo, 1/2 ration to mayo of Greek yogurt and sour cream, one or two (or however hot you want it) jalapenos, generous handful of cilatro, juice of one lime, sprinkle of cumin. I use a food processor but a blender or hand-blender/boat motor will work.

Thinly slice some purple cabbage.

Heat up a dry cast iron and cook your tortillas until they puff up a little, flipping once.

Then make a taco>tortilla with fish+cabbage+sauce

I think fish cakes are highly underrated. I'll bake filets on parchment until just cooked through then flake the fish and used like crab in your favorite crab cake recipe. I prefer to serve fish cakes with Romesco rather than tarter

Mexican fish stew/soup? Admittedly not too enticing when it's 100dF outside.

I've been doing this technique I saw on a Sean Brock (Husk, McCrady's) video for most fish, if I don't grill on half-shell:

Salt and Pepper fillet
Cast iron pan
Butter, garlic, sliced Thai chiles
Cook fish on one side until almost cooked through
Turn off heat, lift fish off pan
Make a bed of bunched up fresh herbs
Turn fillet over and place on the herb bed
Spoon pan butter over fillet until cooked
Plate with some of the sauteed herbs

Here's the recipe my MIL made - we do it with reds & black just the same

Looks awesome. Noms Thai on Padre will cook your catch and make a sweet/sour fish dish that was pretty good. I am going to try your recipe next.

Looks yummy! Never had Rau Ram before (that I know of). Might need to search that out in an Asian grocery.

That Hank Shaw book has a lot of good recipes, just like all of his others!