Cast Iron Black Drum

cast iron black drumIn Louisiana we are blessed with an abundance of fresh seafood, and cooking up a daily fish special is easier than you think. Take this recipe from Monica Bravo, local food blogger/ballerina/LSU biochem student, and the unsung black drum tastes as spectacular as its famous cousin, the redfish. Then check out Monica’s site, bravofopaleo.com , to learn more ways to pack healthy proteins into your diet. 

Ingredients

  • black puppy drum fish fillets
  • olive oil
  • 2 Tbsp. butter
  • Lemon
  • Chef Paul Prudhomme’s Seafood Magic Seasoning

Preparation

Season both sides of the black drum filets with a seasoning blend such as Chef Paul Prudhomme’s Seafood Magic. Place a cast iron skillet on medium to high heat, coating the bottom with olive oil and two tablespoons of butter. (The recipe suggests pasture butter if it is available.) Place the drum in the skillet. Cook for 5 minutes and flip with tongs. Squeeze fresh lemon juice over fish after turning. Cook 5 minutes more and squeeze more lemon juice. Total cooking time will depend on the thickness of your filets. The fish should be white and flaky when you cut into the side with a metal spatula. 

 
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