Blackened Red Drum with Creole Sauce
Seared, spice-crusted Gulf red drum over dirty rice with a vibrant Creole tomato sauce — a plated main from our Bayou Fusion menu.
Ingredients
- 4 red drum fish fillets
- 3 tbsp Creole seasoning
- 2 tbsp vegetable oil
- 1 cup Creole tomato sauce
- Cooked dirty rice, for serving
Method
- Rub the fish fillets with Creole seasoning.
- Heat oil in a skillet over medium-high heat.
- Sear the fillets on each side for 3–4 minutes until blackened.
- Serve hot with Creole sauce drizzled on top and dirty rice on the side.
From our Bayou Fusion menu — Houston Bay Area, Texas.