Gifting has never been easier!
Ideal for busy schedules or remote gifting. Just input your message, recipient's contact, and choose when to send via email and/or SMS.
Red drum from Mauritius is a lot like striped bass - firm and meaty with a delicious skin that gets nice and crispy when seared. Make the carrot puree and chermoula ahead of time to streamline prep for this flavorful red drum dish.
Heat the oil in a medium saucepan over medium heat and when it shimmers, add the remaining ingredients. Reduce heat to medium low and gently cook the vegetables until the carrot starts to brighten in color and there is steam rising from the pit.
Cover vegetables with water cook till carrots are cooked through, about 10 minutes. Puree with a stick blender or food processor. Season with salt to your taste. Set aside.
Add all ingredients besides the olive oil in the bowl of a food processor. Pulse a few times to break up the herbs. With the motor running, slowly add the olive oil until the mixture resembles a pesto or thick dressing. Taste and adjust seasoning.
Heat the oven to 425°F.
Toss the carrots and turnips in a medium bowl with the chili flakes, cumin, cinnamon, and rosemary. Season with salt and pepper to taste. Transfer to a sheet pan and roast in the oven for about 15 minutes, more if you like the vegetables darkly caramelized.
While the vegetables are cooking, pat fish dry and season on a plate with salt and pepper on both sides.
Heat olive oil in a medium oven-safe skillet until smoking. Place fish skin side down in oil. Push down with spatula until you don’t feel any bubbles.
When the vegetables are ready, remove from oven and place on back of stove to keep warm.
Increase oven temp to 450°F, and place fish (in the skillet) in oven for 5 minutes. Remove and flip fish. Fish should be medium rare to medium.
Pull from pan on to a plate; the skin should be crispy. Serve each filet with some roasted vegetables, carrot puree, and chermoula.