- 1 pint plus 1/4 cup shucked Gulf oysters
- 1 stick cold butter, cubed
- 4 8-ounce skinless black drum fillets
- salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon room temperature butter
- 8 ounces shiitake mushroom, stemmed and sliced
- 2 ounces tasso, julienned
- 1 pound spinach, washed, stems removed
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Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso
Click for Video of Cooking Demonstration
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