Copper Shoals Red Drum Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by preparing all your ingredients. Clean the red drum fillets under cold water and pat them dry with paper towels. Slice the jalapeños in half and remove the seeds if you prefer less heat. Cut the corn off the cob, chop the zucchini, leeks, and red bell pepper into small pieces.

2. 2

   Grill the Jalapeños

   Preheat the grill to medium-high heat. Place the halved jalapeños on the grill, cut side down, and grill for about 5 minutes until they are charred and tender. Remove from the grill and set aside.

3. 3

   Prepare the Fritters

   In a mixing bowl, combine the fresh corn, chopped zucchini, leeks, red bell pepper, flour, eggs, salt, and pepper. Mix until well combined. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the hot skillet and flatten slightly. Cook for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

4. 4

   Grill the Red Drum

   Rub the red drum fillets with olive oil, salt, and pepper. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill.

5. 5

   Prepare the Aioli

   In a small bowl, mix together the mayonnaise, Tabasco sauce, and honey until well blended. Adjust the seasoning to taste.

6. 6

   Assemble the Dish

   To serve, place a grilled red drum fillet on a plate, top it with a grilled jalapeño half, and serve alongside the corn fritters. Drizzle the sweet corn aioli over the top and garnish with cornichons.