Red drum, also known as redfish, channel bass and red bass, is found in the Atlantic coast of the United States and Gulf of Mexico. A popular game fish, it can be caught with variety of baits. Red drum can be cooked on the stove, in the oven or in the broiler. The simplest method of cooking a red drum requires only oil, salt and black pepper. However, due to the fish's light flavor, you can add herbs, garlic, lemon juice and other seasonings to your taste.
Pan-Grilled Red Drum
Rinse and pat dry the red drum fillets.
Brush the fillets with 1 tsp. olive oil.
Heat a large skillet over medium-high heat.
Place the red drum fillets into the skillet and cook the fish for four to five minutes.
Sprinkle the fillets with salt and black pepper to taste, then turn the fillets carefully.
Cook the meat for another five to eight minutes or until fish is done. To avoid overcooking, check the fish's internal temperature with a meat thermometer. Red drum is fully cooked at 145 degrees Fahrenheit, according to the “Dietary Guidelines for Americans 2010.”
Broiled Red Drum
Adjust the rack on a broiler so it is 2 inches from the heat source for red drum fillets that are under 1 inch thick, and 4 inches from the heat source for thicker fillets. Preheat the broiler for 15 minutes.
Oil a roasting pan and place the rinsed and dried red drum fillets onto the pan.
Brush the fillets lightly with 1 tbsp. olive oil and sprinkle them with salt and black pepper to taste. Optionaly, drizzle 2 to 3 tbsp. lemon juice over the fillets.
Place the fish under the broiler and broil. Use four to six minutes for fillets that are under 1 inch thick, and seven to eight minutes for thicker fillets.
Turn fillets that are over 1 ½ inches thick after seven minutes, and cook them for another five to six minutes. Check the fish's internal temperature to ensure that the fish is fully cooked. Red drum is fully cooked at 145 degrees Fahrenheit.
Baked Red Drum
Preheat the oven to 325 degrees Fahrenheit and lightly brush a baking dish with olive oil.
Rinse and pat dry the red drum fillets.
Place the fish onto the baking dish and brush it with 1 tbsp. olive oil. Sprinkle the fillets with salt and black pepper to taste. Optionally, brush the fillets with a herb-garlic oil made with 1 tbsp. chopped fresh parsley, 1 tsp. minced garlic, 1 tsp. lemon juice and 1 tbsp. olive oil.
Bake the fish for approximately 12 to 20 minutes; the baking time will differ based on the size of the fish. For safety reasons, check the fish's internal temperature with a meat thermometer and bake until the temperature reaches 145 degrees Fahrenheit.