Kaplan, Louisiana, United States
Black Drum Tostados
Vermilion Parish, grilled black drum with salsa cream and avocado relish
Cook to the Beat of a Different Drum
Earlier this month, I had the distinct pleasure of conducting two food demonstrations at the Delcambre Seafood and Farmer's Market. This very special event hosts local fisherman, craftsman and farmers to sell their wares to the thousands of people who come from around the region to get a taste of southern Louisiana. This event is family-friendly and fun, and I feel so lucky to have it right near me in Vermilion Parish. This month we wanted to highlight the locally-sourced Wild-Caught Black Drum available via the organizers of the market and in local markets across Acadiana. I didn't have any experience cooking black drum before, but boy am I a fan now! It's a meaty, white fish, but flaky and fresh. The versatility of this protein makes it easy to use, and the taste makes you want to! It can stand up to interesting seasonings, but still manages to shine through. I decided to use it for a family favorite recipe - a tostado. Follow these simple directions and you too can cook to the beat of a different drum!
Ingredients
1 lb black drum, cut into 1 oz portions
Cumin, chili powder, salt and red pepper- blended to taste
corn tortillas, cut into four rounds
Oil for frying (Peanut/canola)
3-4 Avocados
1 TBS red onion, minced
1 Lime
Salt & pepper to taste
1/2 c Sour cream
1/4 c Salsa
1 Bunch cilantro
Directions
- cut corn tortillas using a biscuit or cookie cutter, and fry in oil until crisp (or use store-bought, bite-sized chips)
- grill spice-seasoned black drum on both sides for 2-3 minutes or until flaky, allow to rest
- Combine avocado with red onion and squeeze lime over mixture, season with salt and pepper
- combine sour cream and salsa gently until mixed through
- top chip with avocado blend, fish, salsa cream and cilantro leaves