Blackened Drum (or other Redfish)


Drum is a local redfish that I had never heard of before moving down to New Orleans. But oh is it good! K-Pauls’ blackened drum is truly an experience. K-Pauls is a restaurant in the French Quarter that is owned by Chef Prudhomme. And the beauty is that Chef Prudhomme has a line of seasonings, including one for blackened redfish. So when I picked up some drum from the local farmer’s market I figured that I had to give this a go. There’s a first time for everything and I figured if I screwed it up, I was the only one eating it so no one would ever know! But it actually turned out to be quite delicious!

The key is using a cast iron skillet. It gets really hot so it gives the fish a good char. My hubs loves his cast iron skillets so it was fun to break one out and use it myself. He’s just hoping everything doesn’t taste like fish now. Fingers crossed! I’ll keep you posted. Fair warning though, when you use an iron skillet, it will smoke. A lot. So make sure if you don’t have kitchen ventilation (like me), get out the trusty fan and open some windows.



Fillet of redfish

2 tablespoons butter, melted

Chef Prudhomme’s Blackened Redfish Seasoning

Heat the skillet over high heat until you see it start to smoke a little and it turns slightly lighter in color, about five minutes.

Meanwhile, melt the butter and dip the fillet into it on both sides. Sprinkle both sides of the fish with the blackened seasoning. It doesn’t need that much so make sure not to over do it (I definitely put too much on first time around).

Then all you have to do is throw it in the hot skillet and make sure not to set off that smoke alarm. It will cook quickly…all it takes is about a minute and a half on each side.

I served this with some sautéed summer squash. It would go great with any vegetable, potato, rice, or salad. Anyone have a good side dish they would try with this?