Sauteed Black Drum Fillets with Spinach, Oysters, Shiitakes and Tasso

Main Course

Recipe Courtesy of chef Tenney Flynn, GW Fins, New Orleans, LA

Serves 4

  • 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

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso



Click for Video of Cooking Demonstration 


Add 1/4 cup oysters to a small saute pan set over high heat and cook until oysters start to curl, about 3 minutes.
Add cold butter and cook, stirring constantly, until melted.
Transfer to a pre-heated coffee mug, and puree with an immersion blender until creamy.
Reserve in a very warm place or a double boiler at just under simmering.

Season fish filets with salt and pepper and dust with flour.
Preheat a large - 12-inch or larger- saute pan, or 2 smaller saute pans over medium-high heat.
Add 1 tablespoon olive oil and 1 tablespoon butter.
Add fish and cook until flakey, about 4 minutes per side. 

Meanwhile, set another pan over medium-high heat and saute shiitakes in remaining olve oil for about 3 minutes, stirring often.
Add tasso and spinach and saute until spinach wilts, about 2 minutes, stirring often.
Add remaining oysters and cook just until edges curl, about 3 minutes.
Remove from heat and keep warm until ready to serve.

Divide oyster/spinach/tasso mixture amongst 4 large plates.
Top each plate with 1 ounce of pureed oyster butter.
Place 1 piece fish atop each plate.

Louisiana Recipes Weekly


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