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Grilled Black Drum With Roasted Red Pepper Pasta

  • Yield: 2 servings


  • 2 tablespoons olive oil
  • 1 large red bell pepper
  • 2 fillets of black drum, about eight ounces each
  • 1 teaspoon Cajun or Creole seasoning mix
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup roasted red pepper, chopped
  • 2 tablespoon minced fresh basil
  • 2 tablespoon minced fresh thyme
  • 1 tablespoon minced garlic
  • 2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped tasso
  • 1 teaspoon Cajun or Creole seasoning mix
  • 1/4 pound of rotini pasta, cooked and drained
  • 2 tablespoon minced parsley
  • 2 tablespoon chopped green onion


  • Fire up gas grill or regular grill. Coat the red bell pepper with 1 tablespoon of olive oil and cook over the grill until it is completely charred. Remove from pit and cover it with damp cloth and allow to sit for 5 minutes. Peel the skin from the pepper while running under cool water.
  • Season the fish with the remaining tablespoon of olive oil, seasoning mix and the lemon juice. Put the fish on the grill and cook, about 5 minutes on each side.
  • In a sauce pan heat 1 tablespoon of olive oil over medium heat, add the roasted red pepper, basil, thyme and garlic. Cook for 1minute. Stir in the heavy cream, the cheese, tasso and the seasoning mix. Bring to boil, then reduce the heat to medium-low and simmer until sauce thickens slightly.
  • Add the pasta and cook just until it's heated through, about 3 minutes. Stir in the parsley and green onions.
  • To serve, divide pasta into two equal portions and place on two dinner plates. Top each with a fillet of the fish.