Blackened Drum Recipe

Name: Blackened Drum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons grapeseed oil; 2 1/2 pounds sweet potatoes, peeled and diced; 1/4 cup molasses; 1 teaspoon chili powder; 1 pinch cayenne pepper; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 1/2 pounds green beans, ends trimmed; 2 tablespoons unsalted butter; Juice of 1 lemon; 1 cup Cajun blackening spice; 1 tablespoon kosher salt, if needed; 6 skinless black drum fillets; 1/4 cup grapeseed oil; Herb Butter, recipe follows, for serving; 1 pound unsalted butter, at room temperature; 1/4 cup lemon juice plus 2 tablespoons lemon zest; 2 tablespoons chopped fresh parsley; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons grapeseed oil
2 1/2 pounds sweet potatoes, peeled and diced
1/4 cup molasses
1 teaspoon chili powder
1 pinch cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 1/2 pounds green beans, ends trimmed
2 tablespoons unsalted butter
Juice of 1 lemon
1 cup Cajun blackening spice
1 tablespoon kosher salt, if needed
6 skinless black drum fillets
1/4 cup grapeseed oil
Herb Butter, recipe follows, for serving
1 pound unsalted butter, at room temperature
1/4 cup lemon juice plus 2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

1
For the sweet potatoes: Heat a large skillet over high heat until smoking hot.
2
Add the grapeseed oil and then the sweet potatoes.
3
Allow the potatoes to sear for 2 to 3 minutes and then turn the heat down to medium.
4
Toss the sweet potatoes and cook until tender, 15 to 20 minutes.
5
Add the molasses, chili powder and cayenne and toss to coat.
6
Cook for 2 to 3 minutes more.
7
Season with salt and pepper and keep warm.
8
For the green beans: Bring a large pot of water (seasoned with 2 tablespoons salt per gallon of water) to a rolling boil.
9
Prepare an ice bath to shock the beans.
10
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.
11
Remove the beans from the water with a skimmer and shock in the ice bath.
12
Repeat until all of the beans are cooked.
13
Remove the beans from the ice bath and dry with a towel.
14
Heat a large skillet over high heat.
15
Melt the butter and then add the green beans.
16
Saute the green beans until tender and slightly browned, 2 to 3 minutes.
17
Add the lemon juice, season with salt and pepper and keep warm.
18
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).
19
Spread the spice mixture on a plate and coat each side of the fish fillets.
20
Heat a large skillet over high heat.
21
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.
22
Gently flip the fish and sear on the second side for 3 to 4 minutes more.
23
Remove from the pan and allow the fillets to rest for a few minutes before plating.
24
For serving: Mound some of the sweet potatoes in the centers of 6 plates.
25
Place the green beans on top of the sweet potatoes and then top each plate with a fillet of fish.
26
Top the fish with some Herb Butter and serve while the butter is melting over the hot fish.
27
Combine the butter, lemon juice, lemon zest and parsley in a bowl and mix well.
28
Season with salt and pepper.
29
Cover and store in the refrigerator for up to 1 week.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons grapeseed oil, 2 1/2 pounds sweet potatoes, peeled and diced, 1/4 cup molasses, 1 teaspoon chili powder, and more.

Yes, Blackened Drum falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Drum

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