A little Cajun-Asian fusion always delights tastebuds. Flaky fish and Asian seasonings pair perfectly together, and thrown together with some vegetables, they make an easy and flavorful feast.
Fresh Louisiana black drum from Indie Plate combine with our Asian spin on Jay D's Louisiana Barbecue Sauce in this recipe by Chef Eusebio Gongora.
|Asian Glazed Black Drum with Jay D's Asian BBQ Sauce. Photo courtesy of Mario Do at Indie Plate.|
Asian Glazed Black Drum
Black drum 5-7 oz filets, 4 each
1 cup Jay D’s Asian BBQ Sauce (see recipe)
1 lb squash, sliced
Red onion, julienned 1 each
½ lb Shiitake mushrooms, sliced
½ cup Cilantro, chopped
2 tbsp Sesame oil
Salt to taste
Black pepper to taste
2 tsp Jay D’s Sweet and Spicy BBQ Rub (Red Stick Spice Co.)
Preheat a non-stick skillet on medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.