In Louisiana we are fortunate to have an abundance of fresh seafood. The small seafood markets are a blessing and offer an opportunity to score the freshest seafood available. For us Big Easy folks, seafood should be a staple in our diets, particularly local seafood. Black Drum is a relative of the redfish and unlike its cousin, made famous blackened by Chef Paul Prodhomme, it is readily available. The great thing about fresh drum fish is that you really don’t need to get too creative! My cooking preference is a cast iron skillet over a medium to high heat. I utilized raw pasture butter that I scored and imported from the Seaside Farmer’s Market on a recent trip to Florida.
Why is it important to eat fresh fish?
- They contain omega 3 fatty acids, DHA and EPA
- They are a great source of Vitamin D, selenium and iron
Note: Although a few of my recipes may seem very simple, I think its very important to teach/know the basics. Most college kids do not know how to grill a simple fish or roast some veggies. This is one of the most important steps in starting your new healthier lifestyle. If you can cook healthy food, you can eat healthy food!
- Black Puppy Drum Fish
- Olive Oil
- Pasture Butter
- Lemon
- Seasoning
- Season both sides of the black drum filets. I used Chef Paul's Seafood Magic.
- Place your cast iron skillet on a medium to high heat, coating the bottom with olive oil and two tablespoons of butter.
- Place the drum in the skillet. Cook for 5 minutes and flip. I squeeze lemon over the fish at this point.
- Cook for another 5 minutes and flip again. Squeeze more lemon.
- Cooking time is really contingent upon the thickness of the filets. Experience will be your guide. If need be take your metal spatula and cut into part of the filet to see if it is done.
- Optional topping of shrimp, crabmeat, shallots and mushroom knock this dish out of the park, but remember the fish will speak for itself. I will wager Black Drum will become your favorite fish!
Brian says
Great recipe! Just scored some fresh black drum from a friend who’s family fishes the Gulf Coast and marshes of LA.
Monica Bravo says
Awesome! It’s the best
carmen strating says
If you cook with olive oil Monica at medium high best yourolive oil will oxidized so its not very . Olive oil is better in salad dressings and eaten raw with bread and vegetables
I cook everything with coconut oil. If you don’t like the taste of.coconut oil you can buy some that is process in a way that removes the taste but not the health benefits.
Tropical Traditions has different coconut oils and they explain how they are allprocessed.
Monica Bravo says
Yes you are right Carmen! I did not know this when I first posted this recipe. But since that time I only cook with coconut oil for medium/high heat. Thanks for the tip.
Frank says
Ghee (clarified butter) is also good. Withstands very high heat. I saute fish in it all the time.
Monica Bravo says
Great suggestion Frank! I love using ghee for saute too!
Jen says
So light and delicious! Just made this and can’t wait to make again. I used Flavor God Lemon/Garlic and Everything Spicy as my seasoning! Thanks for the easy recipe!
Monica Bravo says
I haven’t used Flavor God yet, but that sounds amazing. Thanks for sharing! : )