After a brief sabbatical, Chef Kevin Kelly is back in the galley with another one of his fantastic culinary creations. This guy is ridiculously talented. While red drum is a local favorite, we intentionally chose black drum, which is mistakenly considered second-rate table fare. Slot size black drum yield flaky, white fillets rivaling large snapper and their bronze colored cousins. To ensure the mildest flavor, Chef Kelly meticulously trimmed the fillets and stressed the importance of not overcooking. Adding a few easy to prepare organic side dishes, the end result was appeasing to both the palette and the eye. Enjoy!
- Fresh Black Drum (substitute with any white, meaty fillet)
- Organic Greens (substitute with leaf lettuce)
- 1 Stalk Celery (shaved)
- 1 Stalk Fennel (shaved)
- 8 oz. Heirloom Tomatoes (halved)
- 1 c. Red Lentils
- 1 Avocado
- 8 oz. Zucchini (diced)
- 2 Lemons
- 1/2 c. Flour
- 1/2 c. Cornmeal
- 4 oz. Butter
- Fresh Parsley
- Fresh Tarragon
- Olive Oil
- Vegetable Stock
- Salt & Pepper
Organic Greens: Toss mixed greens with shaved fennel, shaved celery, and halved heirloom tomatoes. For dressing, combine ½ cup olive oil, zest from two lemons, juice from one lemon, and two tarragon sprigs. Mix well. Salt & pepper to taste.
Lentil Slaw: Boil 1 cup red lentils in vegetable stock until tender. Drain. Mix with diced zucchini, juice from one lemon, fresh parsley, salt & pepper to taste.
Fish: Season both sides of fillets. Pan sear in olive oil, adding one tablespoon butter, ½ cup vegetable stock and a tablespoon of fresh chopped parsley.
Fried Avocado: Peel and cut avocado into even chunks. Coat in 50/50 mix of flour/cornmeal, and pan fry to a light golden brown.