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PAUL’S GRILLED PUPPY DRUM




Source of Recipe


By Emeril Lagasse


Recipe Introduction


Makes 2 to 4 servings


List of Ingredients




4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan cheese
1 tablespoon Emeril's Original Essence
4 tablespoons olive oil
1 (3 1/2 to 4 pound) puppy drum or redfish, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil, or chives


Recipe



Preheat the grill to medium-high.

In a small bowl, combine the butter, garlic, Parmesan cheese, Essence, and olive oil and whisk to combine.

Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes.

Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish.

During the last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately.