Blackened Drum, New Orleans Style

A classic New Orleans-style blackened fish: big flavor, hot pan, and a lot of smoke—turn that vent on.

Serves 4
Cast-Iron Recommended
High Smoke Alert

Ingredients

  • 1¼ lb drum fillet (skin off)
  • Salt
  • Blackening Spice Mix (below)
  • 4 tbsp butter, melted
  • ½ cup vegetable oil
  • 1 red onion, thin wedges (about 1 cup)
  • 4 baby bok choy, quartered
  • ½ cup pecan pieces
  • 1 lemon, cut into wedges
Tip: This method works great on snapper, corvina, barramundi, cobia, yellowtail too.

Directions

  1. Lightly season the fish with salt and let it rest for 10 minutes.
  2. Spread Blackening Spice Mix on a plate.
  3. Heat a large cast-iron skillet over high heat until it’s screaming hot.
  4. Mix 2 tbsp melted butter with the oil. Brush fish until it glistens.
  5. Dredge one side of fish in the spice mix (even coat). Place spice-side down in the pan.
  6. Drizzle remaining butter/oil over the top. Reduce heat to medium-low.
  7. Cook without flipping until a dark crust forms (4–5 minutes). Flip and cook through (1–3 minutes).
  8. Remove fish. Increase heat to medium-high and add remaining 2 tbsp butter, onion, bok choy, pecans, and a pinch of salt.
  9. Cook until veggies soften and pecans toast (about 5 minutes). Serve with lemon wedges.

Blackening Spice Mix

This mix is typically made with salt, but this version skips it because the fish is pre-salted. If you want the mix to stand alone, add 2 tbsp kosher salt.

Mix Ingredients (Makes ~6 tbsp)

  • 1 tbsp smoked sweet paprika
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp mustard powder
  • 1 tsp ground allspice
  • 1 tbsp freshly cracked black pepper–fennel blend
Combine everything in a small bowl. Store airtight up to 1 month.

Want more recipe ideas?

If you’re serious about cooking seafood the right way—fresh, responsible, and packed with flavor—this book is an excellent reference for Gulf fish like drum, snapper, and trout.

See the Book on Amazon The Blue Food Cookbook

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