by Chef Tim Byres, SMOKE, Dallas
8 servings
Black Drum is a Gulf fish that is generally considered bycatch. If you cannot find drum, any other firm white fish will do.
8 (5-ounce) portions of Black Drum, without skin
¼ cup olive oil
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
- If preparing a wood fire, begin 30 minutes before cooking time and allow it to burn down to hot coals. Distribute your coals so that you have a hotter side and a cooler side for cooking. On a gas grill, heat one side of the grill to medium high and the other to low.
- Using great care, lightly oil a rag with cooking oil and wipe down the grill grates using a long spatula or tongs to push the rag. Let the oil burn for a few moments and then wipe the grill with oil again.
- Meanwhile, combine the olive oil, cilantro, salt and pepper in a small bowl. Pour the oil over the fish and make sure each piece is evenly coated.
- Place the fish on the hot side of the grill. Grill for 2 minutes and then, without flipping, turn the fish ¼ turn to achieve crosshatch marks. Cook one additional minute. Flip the fish over and cook for approximately 1½ to 2 minutes and then, rotating the fish ¼, remove the fish to the cooler, outside of the grill to finish cooking for an additional minute.
Tim Byres is the Chef at SMOKE in Dallas.
