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Andouille Crusted Black Drum with Sauteed Kale & Pecan Butter Sauce

favorite fish fillet
2 1/2 cups fresh bread crumbs
12 ozs. andouille sausage, casing removed and food processed to a meal consistency, plus 4 ozs. diced
Dash hot sauce (optional)
5 cloves garlic, chopped
1 teaspoon crushed red pepper
2 tablespoons Creole seasoning
5 tablespoons olive oil
1/4 red onion, sliced
1/2 cup pecans
1/2 cup white wine
1/2 cup Worcestershire sauce
4 tablespoons, unsalted butter
3 scallions, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 pound kale, cleaned, stemmed and torn
Salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon creole seasoning, and 3 tablespoons olive oil.
Heat a large nonstick saute pan over medium heat. Season both sides of the fish fillets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the fillets from the saute pan, flipping the uncooked sides down on to a sheet pan. Top each fillet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.
Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions, 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and saute for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce. Turn off the heat, add the butter, scallions, and parsley.
Heat another skillet over medium heat. Add the remaining olive oil, garlic, crushed red pepper and kale. Season the kale with salt and pepper to taste. Saute until wilted.
To serve: First pour the sauce onto a platter. Top the sauce with the sautéed kale. Top the kale with the crusted fish fillets.

Coastal Fisherman Merch
CF Merch



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