Red drum is a delicious and well-rounded fish that can be found from South Carolina to Texas; it may also be called redfish or channel bass. Due to its firm texture and low-flavored taste, the fish is appropriate for several types of preparations. Red drum fish taste is mild and slightly sweet, making it a versatile option for various dishes. It will, however, require a little cooking experience in seafood if at all, and for those new to this type of fish, red drum is not very challenging to prepare, particularly under the stove.
So here is a basic guide on how to cook red drum on a stovetop and critical advice to ensure the best result for your dish.
Why Choose Red Drum?
Red drum is considered to be one of the tastiest fish; besides, it can be very good for your health and nutrients. It contains no carcinogens and is low in saturated fats but rich in lean protein and omega 3 that boosts heart and brain functionality.
It has a bland taste making it easy to prepare through various methods such as pan-searing, fish grilling, baking, or blackened. Cooking it on the stove is easy and efficient which is suitable for people who want to prepare a tasty dish from seafood without much effort.
Some Equipment and Ingredients
You should therefore ensure that they have all the equipment needed for cooking as well as all the necessary ingredients.
Equipment:
- A non-stick or cast-iron skillet
- Spatula or fish turner
- Paper towels Kitchen tongs (optional)
Ingredients:
- Red drum fish with the fillet depending on size, about 6-8 oz each.
- Olive oil and butter or any combination of either of them.
- Salt and pepper
- Garlic powder, paprika, or your preferred seasoning mix
- Lemon wedges (optional)
- Basil leaves, parsley, dill, or coriander (optional)
Marination of the Red Drum Fillets
1. Selecting the Fillets
When choosing your red drum fillets ensure that they have a firm texture and white to off-white color.
Some fillets can be off-coloured, off-smelling, or have a very strong fish odour and any fillets you come across that have any of these characteristics should be avoided. Feel free to use skin-on or skinless fillets cooking the fish in the skin will help it to remain moist during the process.
2. Drying and Seasoning
First of all, get the fillets dampened as well as possible by simply wiping them down with some sheets of paper. One has to carefully pat the steaks dry to get a good sear which leads to the desired crust on our steaks. It is also easier with dry fillets – there is no splattering when they hit the hot oil.
Should the fillets be dry, better sprinkle both sides of the fillet with ground black pepper and salt. For more tastes, sometimes people add garlic powder, paprika, or any type of rubs that one would find in the cuisine such as Cajun or blackened seasonings. It is important to extend the natural tastes of the fish thereby not forgetting that seasoning should not overwhelm the fish.
How to Cook Red Drum on the Stove
Step 1: Preheat the Skillet
Put your skillet on the cooktop on heat setting number 6. To get your skillet hot, heat it for a couple of minutes so that it comes to form a light haze over the skillet. To be sure that the skillet is hot enough, you have to “spritz” some water in the pan. If water fizzes and boils and disappears immediately, then the pan is ready for cooking.
Pour 1-2 tablespoons of olive oil, or butter into the skillet. It is recommended to add a little of both, to give it some extra taste. Make sure that when you are melting the oil or butter it spreads out across the base of the pan. Otherwise, if using oil, you have to wait for it to start gleaming or if using butter, melt and start sizzling before you put the fish in.
Step 2: Searing the Red Drum Fillets
Put the red drum fillets into the skillet, with the skin down if you have skin on your fish. Do not overcrowd the pan when cooking, if you need to put lots of them, do it in separate turns. The skin will give the fillet its form while in the steamer as well as giving it a crispy texture when ready.
Allow the fillets to cook in peace for some 3-4 minutes. It would help if you did not turn or transport the fish too early, enabling the skin to brown and get a uniformly seared base. If you are cooking the skinless fillets the time taken will not change at all. To know when to flip you have to wait until the bottom part of the fish has gone slightly opaque and the sides golden brown.
Step 3: Turning Over and Brown the Other Side
Now, to ensure that the fillet cooks evenly and doesn’t stick to the pan you should carefully turn the fillets with the spatula or fish turner. Fry the other side for 2-3 minutes longer Cook the other side for another 3-4 minutes. The flesh part should be opaque, in other words, it should be easy to cut with a fork, and the egg part should be the consistency of mayonnaise.
The inside should heat to an internal temperature of at least 145°F (63°C) and can be served that way. If you want your fish even more tasteful, you can melt a tablespoon of butter in the same pan at the last minute and then spoon over the melted butter on the fillets. This step gives the fish a rich luxurious floor.
Serving the Red Drum
Serve it once the fillets are well cooked the paper towels are useful to help soak out excess oil. Optional, but nice to add in the final few swirls of the dish are fresh herbs such as parsley or cilantro. Accompany it with lemon wedges on the side since this gives a juicy sour taste to balance with the oils in the fish.
Red drum pairs well with a variety of side dishes, including:
- Steamed Vegetables: The Butter Fish is completed with steamed asparagus, green beans, or broccoli to give a light impact distributing the solidity of the fish.
- Rice or Quinoa: Tracing these preparations with raw grains such as rice or quinoa may soak up the tasty pan juices that enrich the whole eating experience.
- Mashed Potatoes: The red drum perfectly complements yet; the creamy mashed potatoes should be with it.
- Salad: A crispy green salad complemented by a delicate vinaigrette, will give a complete change of pace from the fish.
