Ingredients

• 6 (7-ounce) fillets of Louisiana black drum, skin and scales on, with pin bone removed
• 1 1/2 teaspoons kosher salt
• Scant 1 1/2 teaspoons ground black pepper
• Scant 1 1/2 teaspoons red pepper flakes
• 4 garlic cloves, very thinly sliced
• 1/2 cup good quality extra-virgin olive oil
• 1 tablespoon coarse sea salt
• 1/2 cup chopped Italian parsley
• Two large lemons, halved

Directions

Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet, season with the salt, pepper and red pepper flakes.

Top the fillets with the sliced garlic and drizzle with half of the oil. Use your fingers to distribute the oil and seasonings evenly over fish, then set the fish aside to marinate while you heat the grill.

Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.) Place the fillets scale side down on the hot grill. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half shell” on an oiled baking sheet in a 475*F oven for 6 to 8 minutes.)

Using a metal spatula, transfer the fillets to serving plates and top with sea salt and parsley, a little extra olive oil, and lemon juice.

Donald Link Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana