Crispy-Skin Louisiana Drumfish Salad
Makes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
32 ozs. arugula or baby spinach
2 cups thinly sliced red cabbage
2 cups cherry tomatoes, halved
2 cups diced cucumber
2 cups julienned green apples
2 cups thinly shaved fennel
1/2 cup slivered almonds
12 (5-oz.) drumfish fillets
Salt and pepper, to taste
1/2 cup flour
1 cup olive oil, divided
1/4 cup sherry vinegar
1/4 cup lemon juice
Sea salt, to taste
1. Combine arugula, cabbage, tomatoes, cucumbers, apples, fennels and almonds in a large bowl. Reserve.
2. Season fillets with salt and pepper on flesh side only. Dredge in flour and shake off excess. Heat 2 tablespoons olive oil in a large, nonstick sauté pan over medium-high heat. When oil starts to shimmer, add three fillets, skin side down. Press down on each with spatula for 5 seconds. Cook until the edges of the skin turn brown and flip to finish flesh side. Cook for 2 to 3 minutes, then remove from pan skin side up. Keep fillets warm and repeat for remaining fillets.
4. To serve, dress salad mix with sherry vinegar, 1/2 cup olive oil, then salt and pepper to taste. Divide salad among plates. Place on fillet on top of each salad and drizzle with fresh lemon juice and sea salt.
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