Red Drum* Recipe

Preparation Steps

1. 1

   Prepare the Chorizo Chutney

   In a skillet over medium heat, cook the chorizo until browned and cooked through. Remove from heat and set aside.

2. 2

   Make the Chimichurri

   In a blender, combine parsley, garlic, red wine vinegar, olive oil, lemon juice, salt, and black pepper. Blend until smooth and set aside.

3. 3

   Cook the Yuca

   Bring a pot of salted water to a boil. Peel and cut the yuca into chunks. Cook until tender, about 20-25 minutes. Drain and set aside.

4. 4

   Fry the Yuca

   Heat oil in a deep fryer or heavy skillet over medium-high heat. Fry the yuca pieces until golden and crispy, about 5-7 minutes. Drain on paper towels.

5. 5

   Cook the Sweet Plantains

   Peel and slice the sweet plantains diagonally. In the same skillet, fry the plantain slices until golden brown and caramelized, about 3-4 minutes per side.

6. 6

   Cook the Red Drum

   Season the red drum fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Cook the fillets for about 4-5 minutes per side, or until they are flaky and cooked through.

7. 7

   Serve

   Plate the red drum with yuca fries and sweet plantains. Top with chorizo chutney and drizzle with chimichurri sauce.