Black Drum Filet with Spinach, Oysters, Shiitakes and Tasso


Recipe Courtesy of chef Tenney Flynn, GW Fins, New Orleans, La.

Year Round
  • Prep Time:
    10 mins
  • Cook Time:
    20 mins
  • Ready In:
    5 mins


  • 1 pint plus 1/4 cup shucked Gulf oysters
  • 1 stick cold butter, cubed 
  • 4 8-ounce skinless black drum filets 
  • salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon room temperature butter
  • 8 ounces shiitake mushroom, stemmed and sliced
  • 2 ounces tasso, julienned
  • 1 pound spinach, washed, stems removed

Preparation Directions

  1. Add 1/4 cup oysters to a small saute pan set over high heat and cook until oysters start to curl, about 3 minutes. 
  2. Add cold butter and cook, stirring constantly, until melted. Transfer to a pre-heated coffee mug, and puree with an immersion blender until creamy. Reserve in a very warm place or a double boiler at just under simmering. 
  3. Season fish filets with salt and pepper and dust with flour. Preheat a large—12-inch or larger—saute pan, or 2 smaller saute pans over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add fish and cook until flakey, about 4 minutes per side. 
  4. Meanwhile, set another pan over medium-high heat and saute shiitakes in remaining olive oil for about 3 minutes, stirring often. 
  5. Add tasso and spinach and saute until spinach wilts, about 2 minutes, stirring often.
  6. Add remaining oysters and cook just until edges curl, about 3 minutes. Remove from heat and keep warm until ready to serve.


    1. Divide oyster/spinach/tasso mixture amongst 4 large plates. 
    2. Top each plate with 1 ounce of pureed oyster butter. 
    3. Place 1 piece fish atop each plate. Serve.

    Suggested Cookware