Lemon Ginger Black Drum with Leeks & Green Garlic
By Market Chef Maggie Perkins
1 T extra virgin olive oil (Texas Hill Country Olive Company)
1 bunch green garlic, whites & tender greens sliced thinly (f-stop farm)
1 bunch leeks, whites sliced and washed well (Johnson’s Backyard Garden)
1 large lemon, halved & seeded
1 thumb fresh ginger, peeled & grated
2 boneless Black Drum filets (K&S Seafood)
Salt & Pepper, to taste
Bring olive oil to a shimmering heat over medium heat. Add green garlic and leeks to pan. Stirring frequently, cook until limp. Squeeze one half lemon juice into pan. Add grated ginger to leeks and garlic and sauté, stirring, for one minute. Slide leeks to the margin of the pan and lay filet, skin side down, in cleared surface. Raise heat to medium high, browning skin until slightly crisped. Squeeze remaining lemon half over fish flesh. Carefully turn fish, flesh side down, and cook about 3 minutes, or until opaque throughout.
Season with salt & pepper to taste.
Serving suggestion: Serve atop a bed of sautéed broccoli raab, seasoned with garlic, lemon & ginger.
Photos by Maggie Perkins