Blackened Drum Recipes

BLACKENED DRUM

Steps:

• For the sweet potatoes: Heat a large skillet over high heat until smoking hot. Add the grapeseed oil and then the sweet potatoes. Allow the potatoes to sear for 2 to 3 minutes and then turn the heat down to medium. Toss the sweet potatoes and cook until tender, 15 to 20 minutes. Add the molasses, chili powder and cayenne and toss to coat. Cook for 2 to 3 minutes more. Season with salt and pepper and keep warm.
• For the green beans: Bring a large pot of water (seasoned with 2 tablespoons salt per gallon of water) to a rolling boil. Prepare an ice bath to shock the beans. Add about one-quarter of the beans to the boiling water (you don't want to add so many beans that the water loses the boil) and cook until crisp-tender, 2 to 3 minutes. Remove the beans from the water with a skimmer and shock in the ice bath. Repeat until all of the beans are cooked. Remove the beans from the ice bath and dry with a towel.
• Heat a large skillet over high heat. Melt the butter and then add the green beans. Saute the green beans until tender and slightly browned, 2 to 3 minutes. Add the lemon juice, season with salt and pepper and keep warm.
• For the blackened drum: Combine the blackening spice and salt, reducing or omitting the salt as needed (taste the spice mix first as some brands already have salt added). Spread the spice mixture on a plate and coat each side of the fish fillets.
• Heat a large skillet over high heat. Add the grapeseed oil, gently lay the fish in the skillet and sear until the spices have blackened and formed a nice crust on the fish, 3 to 4 minutes. Gently flip the fish and sear on the second side for 3 to 4 minutes more. Remove from the pan and allow the fillets to rest for a few minutes before plating.
• For serving: Mound some of the sweet potatoes in the centers of 6 plates. Place the green beans on top of the sweet potatoes and then top each plate with a fillet of fish. Top the fish with some Herb Butter and serve while the butter is melting over the hot fish.
• Combine the butter, lemon juice, lemon zest and parsley in a bowl and mix well. Season with salt and pepper. Cover and store in the refrigerator for up to 1 week.

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.