Grilled Black Drum

Having been undervalued by fishermen for years, Black Drum was the hit of this year’s Louisiana Seafood Cook-off after Chef Bonnie Breaux of St. John’s Restaurant highlighted it in her award-winning dish.

While this is a more simplistic, and healthier recipe, (we don’t dust them with flour) it will be a winner at your home. Prepared in less than 20 minutes and served with a side vegetable, it’s a dish you’ll want every week.

2-4 Black Drum filets (sold at the market)
1/4-1/2 teaspoon Seasoning (We use Shawn’s in Delcambre- sold at the market)
2 tablespoon olive or canola oil

Pour the oil in a medium to large skillet and heat the pan on medium until it’s sizzling hot. In the meantime, sprinkle seasoning on both side of each fish.

Cook fish about 4 minutes on each size or until nice and browned, depending on size of the filet.

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