Title: Black drum creole
 Categories: Wildgame, Fish
      Yield: 1 Servings
 
      5 lb Black drum, cleaned
      1 c  Onion, chopped
      1 c  Bell pepper, chopped
      1 c  Parsley, chopped
      4    Garlic clove, chopped
      4    Bay leaves
      6 oz Tomato paste
     16 oz Tomatoes, whole, can
      2 c  Water
      2    Lemons
    1/2 ts Basil
           Tabasco sauce, dash
    1/2 c  Cooking oil
      7 tb Flour
           Salt & red pepper to taste
 
  Clean fish well,scoring on both sides at one inch intervals. Season
  fish well using salt and pepper. Squeeze lemon juice all over fish.
  Place in a heavy casserole dish and set aside. In a heavy black iron
  pot, heat oil over medium heat. Add flour and make a roux. Add
  seasonings, saute until done. Add tomato paste, tomatoes and water,
  blending well. Cook over medium heat for 10 minutes. Add rest of
  seasonings and season to taste. Cook approximately 20 minutes. Pour
  resulting gravy over fish. Cook uncovered in 350 oven for approx. 1
  hour. Add water as necessary to retain volume. Also for: Sheepshead,
  Bull Croaker or other scaled fish. Source: Louisiana Conservationist
  Mar/Apr 88 Recipe date: 04/25/88