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Thursday, June 17, 2010

wild caught drum fillets

I've never had drum before, but I prepared it in the usual way I like to prepare white fish:

Place in a cast iron skillet, sprinkle on a seasoning (usually either tarragon, rosemary, oregano, thyme, or italian seasoning-- or a combination of any of the above), then dried minced garlic, then McCormick brand garlic bread sprinkle, then spray butter flavored Pam on top. This time I poured over some white wine as well. Pop in the oven at 350.

Of course I like to experiment with different seasonings and marinades, but this is a great standard way to prepare fish.

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