Black Drum with Purple Rice and Carrots
5 pieces (about 1.25 lb.) Black Drum (Fish)
Salt and Pepper
Variety of Spices
Salt and Pepper
I leave the Spices up to you. I've never made Black Drum before, but it was one of the cheaper Fish at Central Market ($10.99/lb.--- admittedly, Central Market is a relatively high quality and expensive grocery store) and I wanted to try it out. I had five pieces. Each one had some Lemon Juice squeezed over it along with Salt and Pepper. One piece had nothing else added- it was probably my favorite. Another had "Lemon Pepper" (don't ask, it was at my girlfriend's place and wanted to try it). This was fine. Another had Parsley Flakes added on and this was probably my second favorite. Another had Smoked Paprika. I put a little too much on, but I think it was an excellent addition and would've been fantastic if I'd used slightly less. I recommend experimenting. The last had a small amount of Ancho Chili Powder. This is overpowering and does not belong on this Fish. Regardless, cook for about 15-18 minutes at 350 until the Fish is flakey and white. It's a tremendously good.
Make the Rice as you would any other Rice- twice as much Water as Rice. It took a little longer to cook than normal White Rice, but was worth the wait (35-40 min). It benefitted from Salt and Pepper.
Slice the Carrots into small strips and mix with a small amount of Honey, Olive Oil, Salt and Pepper. Bake at 350 for ~30 min and it's delicious. Take them out while they're still slightly crunchy for a real treat.