Welcome to the thrilling conclusion of Live Fire Republic’s Destination Texas Series, as we set sail for an extraordinary hook to cook adventure like no other – Hunting gigantic water monsters in Galveston Bay and throwing down the most incredible Live Fire Black Drum Tacos!!
Join us as we embark on a nautical odyssey alongside Captain Robert “Chavo” Chavez. Together, we’ll set sail across the vast expanse of Galveston Bay in pursuit of a legendary quarry – the colossal black drum of the Lone Star State. As our vessel slices through the warm waters on the precipice of the Gulf of Mexico, Captain Chavo shares his deep-rooted wisdom, honed over years of mastering the art of fishing these breathtaking waters. Our goal is nothing short of landing the black drum trophy of a lifetime!
Galveston, Texas, and Galveston Bay have a rich history deeply intertwined with fishing. Dating back centuries, the Karankawa Native American tribes thrived in the region, relying on the bay’s abundant seafood for sustenance. Later, in the 19th century, Galveston became one of the busiest ports in the United States, attracting fishermen from various backgrounds.
Galveston Bay served as a vital hub for commercial fishing, contributing significantly to the local economy. Shrimp, oysters, redfish, and, of course, the iconic black drum fish became staples of Galveston’s fishing industry. Fishing vessels, known as “shrimp boats,” lined the bay’s shores, symbolizing the city’s connection to the sea.
Over time, Galveston’s fishing traditions and techniques have been passed down through generations, creating a strong cultural heritage. The island’s historic piers, such as the 61st Street Fishing Pier and the Galveston Fishing Pier, have stood as landmarks where fishermen have cast their lines for decades.
Today, Galveston remains a beloved destination for recreational anglers seeking the thrill of fishing in Galveston Bay’s fertile waters. The bay’s diverse marine ecosystem, coupled with Galveston’s storied past, continue to make it an enchanting place where history, nature, and fishing converge.
As you suspect, our journey doesn’t end when we return to shore – it’s just the beginning! Nestled in the comfort of our rustic bayside cabin, we stoke the flames of the Primo Ceramic Grill, with the freshest of catches at our fingertips, throwing down a taco fiesta bursting inspired by regional flavors, artfully crafted and kissed by an inferno of flame and live fire.
We’ll walk through the secrets of our culinary alchemy, guiding you step by step to recreate this dish in the comfort of your own kitchen. Also, see below… as we’ve pasted the full recipe just for you! While our culinary escapades will continue in the weeks ahead, be certain to check out livefirerepublic.com, where adventure, flavor and fire meet, right at your fingertips.
Subscribe to our YouTube channel, flip on the bells and do not miss a single upcoming episode, as we’re off next to the MEDITERRANEAN and the Islands of GREECE!! The stage is set, the flames are dancing, and we eagerly await your arrival on this extraordinary journey. Cheers, my friends!
- 3 lbs black drum fillets
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons dehydrated butter
- Salt and pepper to taste
- 3-4 ripe avocado
- Juice of 1-2 limes
- 1/2 cup sour cream
- 2-3 cloves roasted garlic minced
- Salt and pepper to taste
- water, to thin, as needed
- 12 tomatillos husked and rinsed
- 2 jalapeño pepper
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 cup chopped cilantro
- Juice of 1-2 limes
- Salt to taste
- Preheat your grill to medium-high heat.Meanwhile, in a small bowl, combine olive oil, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Place the black drum fillets on a plate or in a shallow dish and brush the marinade mixture on both sides. Allow the fish to marinate for about 15-20 minutes.
- Separately, prepare the avocado crema by scooping out the flesh of the ripe avocado and placing it in a blender or food processor. Add lime juice, sour cream, minced garlic, salt, and pepper. Blend until smooth and creamy. Set aside. For the tomatillo salsa, grill the tomatillos and jalapeño pepper until charred and softened, about 5-7 minutes.
- Remove from the grill and let them cool slightly. Once cooled, remove the stem from the jalapeño and roughly chop it. In a blender or food processor, combine the grilled tomatillos, chopped jalapeño, red onion, cilantro, lime juice, and salt. Pulse until desired consistency is reached. Transfer the salsa to a bowl.
- Place the marinated black drum fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes. Once cooled slightly, break the fish into smaller pieces.
- Warm the tortillas on the grill or in a dry skillet for a few seconds on each side until soft and pliable. To assemble the tacos, spread a spoonful of avocado crema on each tortilla. Top with grilled black drum pieces, shredded lettuce, sliced radishes, and chopped cilantro.
- Drizzle with tomatillo salsa and squeeze fresh lime juice over the top. Serve the grilled black drum tacos immediately with additional lime wedges on the side. Enjoy these delicious grilled black drum tacos with the creamy avocado crema and tangy tomatillo salsa!