{"id":52,"date":"2009-08-14T11:04:36","date_gmt":"2009-08-14T15:04:36","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=52"},"modified":"2024-08-04T08:25:18","modified_gmt":"2024-08-04T12:25:18","slug":"red-drum-preparation","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/red-drum-preparation\/","title":{"rendered":"Baked Red Drum with Piment\u00f3n"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds skinless red drum fillets, cut into serving-size pieces<\/li>\n\n\n\n<li>2 tablespoons butter, melted<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1 \u00bd tablespoons Piment\u00f3n<\/li>\n\n\n\n<li>2 tablespoons minced onion<\/li>\n\n\n\n<li>\u00bd teaspoon pressed garlic<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to  450\u00b0 F.<\/p>\n\n\n\n<p>In a small bowl, combine butter, lemon juice, salt, pepper, Piment\u00f3n, onion and garlic.<\/p>\n\n\n\n<p>Place fish in baking dish. Brush with margarine mixture. Bake until done, about 8 to 10 minutes. (To determine cooking time, measure fish at thickest point. Bake 10 minutes per inch.)<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Preheat the oven to 450\u00b0 F. In a small bowl, combine butter, lemon juice, salt, pepper, Piment\u00f3n, onion and garlic. Place fish in baking dish. Brush with margarine mixture.&hellip;<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,99,15,222],"tags":[213,145,211,212,214],"class_list":["post-52","post","type-post","status-publish","format-standard","hentry","category-baked-or-roasted","category-fish","category-mariners-menu","category-red-drum","tag-fall","tag-main","tag-spring","tag-summer","tag-winter"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Red Drum with Piment\u00f3n - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/red-drum-preparation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Red Drum with Piment\u00f3n - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Preheat the oven to 450\u00b0 F. 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