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
- 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!