Black Drum Recipe

Black Drum with Cumin, Ginger and Tomato Broth


  • 4 5oz black drum fillets
  • 2-3 tbs olive oil
  • 1-2 tbs Caribbean jerk rub
  • Juice of 1 lemon or lime
  • 1 small onion, diced
  • 6 cloves garlic, sliced
  • 1 14oz can crushed tomato
  • 1 bay leaf
  • 1 tsp. Ground ginger
  • 1 tsp. Ground cumin
  • 1/2 tsp. Crushed red pepper
  • 1 tsp smoked paprika
  • 1 jalapeno, small diced(remove seeds)
  • 2 cup chicken or shellfish broth
  • 12 littleneck clams
  • salt and pepper


For the fish: 

Season fish filets with olive oil and Caribbean jerk rub. In a 10 inch saute pan, cook fish skin side down at medium heat. Cook for 3-4 minutes or until skin is crispy. Turn fish over and cook for another 2-3 minutes.  Set aside.

For the cumin-ginger tomato sauce:

In a 10 inch pan, saute onion and jalapeno for 1-2 minutes at medium heat. Add garlic, cumin, ginger, paprika, and crushed red pepper. Cook for another minute. Add crushed tomato. Season with salt and pepper. Cook for 2-3 minutes. Add chicken or shellfish broth. Cook for 10-15 minutes. Add lemon or lime juice. Taste for seasoning adjustments. Add clams and cover until they open.


Serve with black drum. Enjoy!