20 Flavorful Black Drum Recipes for Seafood Lovers

Delicious, versatile, and surprisingly easy to prepare—black drum is the unsung hero of the seafood world, perfect for everything from quick weeknight dinners to impressive weekend feasts. Whether you’re craving crispy pan-seared fillets, flavorful grilled steaks, or comforting fish tacos, we’ve gathered 20 mouthwatering recipes that will make this underrated fish a new favorite in your kitchen. Dive in and discover your next go-to seafood dish!

Grilled Black Drum with Lemon Garlic Butter

As the summer heat begins to fade, there’s nothing quite like a perfectly grilled fish to celebrate those final warm evenings. Grilled black drum offers a mild, sweet flavor that pairs beautifully with bright, zesty notes, making it an ideal choice for both novice and experienced grillers alike.

Ingredients

• 2 black drum fillets (about 6 oz each) – I always look for firm, glossy fillets with a fresh ocean scent
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement seafood perfectly
• 3 tbsp unsalted butter – I prefer European-style for its higher fat content and richer flavor
• 3 garlic cloves – minced finely so they melt into the butter without burning
• 1 lemon – I like Meyer lemons when available for their sweeter, less acidic profile
• 1 tsp kosher salt – the larger crystals dissolve evenly and season more consistently
• ½ tsp freshly ground black pepper – always freshly cracked for maximum aroma

Instructions

1. Preheat your gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the black drum fillets completely dry with paper towels, as moisture is the enemy of achieving that beautiful sear and crispy skin.
3. Brush both sides of each fillet evenly with the extra virgin olive oil, creating a thin protective layer that will help conduct heat evenly.
4. Season both sides of the fillets generously with kosher salt and freshly ground black pepper, pressing gently to help the seasoning adhere.
5. Place the fillets skin-side down on the preheated grill at a 45-degree angle to the grates for those classic crosshatch grill marks.
6. Close the grill lid and cook undisturbed for 4-5 minutes until the skin releases easily and shows deep golden-brown coloration.
7. While the fish cooks, melt the unsalted butter in a small saucepan over low heat, being careful not to let it brown or burn.
8. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant but not browned, as burnt garlic becomes bitter.
9. Squeeze the juice from half the lemon directly into the butter-garlic mixture, then remove from heat immediately to preserve the fresh citrus notes.
10. Carefully flip the fillets using a thin, flexible spatula and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
11. Transfer the grilled fillets to a warm serving platter and drizzle generously with the prepared lemon garlic butter sauce.
12. Cut the remaining lemon half into wedges and arrange around the platter for serving and additional squeezing at the table.

Here you’ll find the black drum has developed a wonderfully crisp exterior while remaining incredibly moist and flaky inside. The lemon garlic butter soaks into every layer, creating bright, buttery notes that elevate the natural sweetness of the fish. Consider serving it over a bed of herbed quinoa or alongside grilled asparagus for a complete meal that celebrates simplicity and flavor.

Blackened Black Drum with Cajun Spices

Mastering the art of blackening fish transforms a simple fillet into a flavor-packed masterpiece, and this blackened black drum recipe delivers that perfect balance of crispy crust and tender flesh. Many home cooks hesitate with blackening techniques, but following these methodical steps will give you restaurant-quality results right in your own kitchen.

Ingredients

• 2 black drum fillets (about 6 oz each) – I prefer thicker cuts for better heat control
• 2 tbsp Cajun seasoning blend – homemade or store-bought, just make sure it’s fresh
• 1 tbsp smoked paprika – this adds that essential smoky depth
• 1 tsp garlic powder – I always use granulated for even distribution
• 1 tsp onion powder – the sweet variety works beautifully here
• 1/2 tsp cayenne pepper – adjust based on your heat preference
• 2 tbsp unsalted butter – I find salted can make the crust too salty
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes
• 1 lemon, cut into wedges – fresh lemon brightens everything up

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
3. Generously coat both sides of each fillet with the spice mixture, pressing gently to adhere.
4. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
5. Add butter and olive oil to the skillet, swirling to coat the surface evenly.
6. Carefully place the seasoned fillets in the hot skillet, presentation side down first.
7. Cook undisturbed for 3 minutes until a dark crust forms on the bottom.
8. Flip the fillets using a thin metal spatula to preserve the crust.
9. Cook for another 2-3 minutes until the internal temperature reaches 145°F.
10. Transfer the blackened drum to a clean plate, resting it for 2 minutes before serving.
11. Squeeze fresh lemon wedges over the fish just before eating.

For perfectly crispy skin every time, make sure your fish is bone-dry before seasoning. Freshly ground spices release more flavor than pre-ground ones that have been sitting in your pantry. Finally, that beautiful blackened crust comes from not moving the fish once it hits the hot pan – patience is key here. Flaky, moist interior contrasts wonderfully with the spicy, charred exterior, creating layers of texture that make each bite exciting. Serve this over creamy grits to balance the heat, or alongside a crisp cucumber salad for refreshing contrast that cuts through the richness.

Pan-Seared Black Drum with Herb Butter Sauce

Many home cooks feel intimidated by cooking fish, but this pan-seared black drum with herb butter sauce breaks it down into simple, foolproof steps. Mastering this dish will give you restaurant-quality results right in your own kitchen with minimal effort and maximum flavor payoff.

Ingredients

– 2 (6-ounce) black drum fillets, skin-on (I always ask my fishmonger for the freshest catch of the day)
– 1 teaspoon kosher salt (this coarse salt creates the perfect crust)
– ½ teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil (my go-to for high-heat searing)
– 4 tablespoons unsalted butter, cubed and chilled (cold butter makes the sauce emulsify beautifully)
– 2 tablespoons fresh lemon juice (freshly squeezed makes all the difference)
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 small shallot, minced (about 2 tablespoons)

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
3. Heat a large stainless steel skillet over medium-high heat for 2 minutes until hot.
4. Add extra virgin olive oil to the hot skillet and swirl to coat the surface.
5. Place the black drum fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure even contact.
6. Cook the fillets undisturbed for 4 minutes until the skin is golden brown and crispy.
7. Flip the fillets carefully using a thin spatula and cook for 2 more minutes until the flesh is opaque.
8. Transfer the cooked fillets to a warm plate and reduce the heat to medium-low.
9. Add minced shallot to the same skillet and cook for 1 minute until fragrant.
10. Pour fresh lemon juice into the skillet, scraping up any browned bits from the bottom.
11. Add cubed cold butter to the skillet one piece at a time, whisking constantly until melted.
12. Stir in chopped fresh parsley and chives until the sauce is smooth and emulsified.
13. Spoon the herb butter sauce over the plated black drum fillets immediately.

Crispy-skinned black drum meets its perfect match in this vibrant herb butter sauce that clings to every flake. The firm yet tender texture holds up beautifully against the rich, tangy sauce, making each bite a study in contrasting textures. Serve this over creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and comforting.

Black Drum Tacos with Mango Salsa

Just imagine biting into a perfectly flaky black drum taco topped with vibrant mango salsa—it’s a coastal-inspired meal that brings summer vibes to any table. Join me as we walk through each simple step to create this refreshing dish, perfect for both weeknight dinners and casual gatherings. You’ll find the process straightforward and rewarding, even if you’re new to cooking fish tacos.

Ingredients

• 1 lb black drum fillets, skin removed (I always pat them dry with paper towels for a crispier sear)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 ripe mango, diced (choose one that gives slightly when pressed)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (leave a few seeds if you like extra heat)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 8 small corn tortillas

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Pat the black drum fillets dry with paper towels to remove excess moisture.
3. Sprinkle both sides of the fillets evenly with 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp salt.
4. Place the seasoned fillets in the hot skillet and cook for 3–4 minutes until the edges turn opaque.
5. Flip the fillets using a spatula and cook for another 3–4 minutes until they flake easily with a fork.
6. Transfer the cooked fillets to a plate and use two forks to shred them into bite-sized pieces.
7. In a medium bowl, combine the diced mango, 1/4 cup red onion, minced jalapeño, 2 tbsp cilantro, and 1 tbsp lime juice.
8. Gently stir the mango salsa until all ingredients are evenly distributed.
9. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Divide the shredded black drum evenly among the warmed tortillas.
11. Top each taco with a generous spoonful of mango salsa.

Serve these tacos immediately to enjoy the contrast between the warm, flaky fish and the cool, juicy salsa. The black drum stays tender while the mango adds a sweet-tangy kick that balances the spices beautifully. For a fun twist, set up a taco bar with extra lime wedges and hot sauce so everyone can customize their own.

Baked Black Drum with Parmesan Crust

Getting perfectly crispy fish at home is easier than you think with this simple baked black drum recipe. Golden, cheesy, and foolproof, this method delivers restaurant-quality results with minimal effort. Follow these steps carefully for a flaky, flavorful fish that will become your new weeknight favorite.

Ingredients

– 4 black drum fillets (about 6 oz each), patted dry – I find thicker fillets hold up better to baking
– 1 cup panko breadcrumbs – the larger flakes create the best crunch
– ½ cup freshly grated Parmesan cheese – please don’t use the pre-shaken kind here
– ¼ cup melted unsalted butter – I always use unsalted to control the seasoning
– 2 tablespoons chopped fresh parsley – fresh makes all the difference
– 1 teaspoon garlic powder
– ½ teaspoon paprika – this adds beautiful color and subtle warmth
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Lemon wedges for serving – non-negotiable for brightening up the rich flavors

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the black drum fillets completely dry with paper towels – this step is crucial for achieving a crispy crust.
3. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, parsley, garlic powder, paprika, salt, and pepper.
4. Pour the melted butter over the breadcrumb mixture and stir until everything is evenly coated.
5. Press the breadcrumb mixture firmly onto the top of each fish fillet, creating an even layer about ¼-inch thick.
6. Arrange the coated fillets on the prepared baking sheet, leaving space between each piece.
7. Bake at 400°F for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
8. Check for doneness by inserting a fork into the thickest part of the fish – it should separate into clean flakes.
9. Let the fish rest on the baking sheet for 2 minutes before serving to allow the juices to redistribute.
10. Serve immediately with lemon wedges for squeezing over the top.

You’ll love how the Parmesan crust forms a perfect golden shell that shatters with each bite. The black drum stays incredibly moist and flaky underneath, creating a wonderful textural contrast. Try serving it over creamy polenta or alongside roasted asparagus for a complete meal that feels special enough for company.

Black Drum Ceviche with Lime and Cilantro

Getting fresh ceviche right can be intimidating, but this black drum version with lime and cilantro breaks it down into foolproof steps that guarantee restaurant-quality results every single time. Follow these methodical instructions carefully, and you’ll master the art of citrus-cooked seafood in your own kitchen.

Ingredients

– 1 lb fresh black drum fillets, cut into ½-inch cubes (I always ask my fishmonger for the day’s catch)
– ¾ cup freshly squeezed lime juice (about 8-10 limes—bottled juice just doesn’t deliver the same bright flavor)
– ½ cup finely chopped red onion, soaked in ice water for 10 minutes to mellow the sharpness
– ⅓ cup chopped fresh cilantro leaves, packed (I avoid the stems for a cleaner texture)
– 1 jalapeño pepper, seeds removed and finely minced (wear gloves if you have sensitive skin)
– 1 teaspoon fine sea salt (I prefer this over table salt for more even distribution)
– ½ teaspoon freshly ground black pepper
– 1 avocado, diced (add this right before serving to prevent browning)
– Tortilla chips for serving (the sturdy restaurant-style ones hold up best)

Instructions

1. Place the cubed black drum in a glass or ceramic bowl—metal can react with the citrus.
2. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are completely submerged.
3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 25 minutes—this timing gives perfect texture without overcooking.
4. While the fish cures, drain the red onion from its ice water bath and pat dry with paper towels.
5. Combine the drained red onion, chopped cilantro, minced jalapeño, sea salt, and black pepper in a separate bowl.
6. After 25 minutes, drain the lime juice from the fish, gently pressing to remove excess liquid.
7. Fold the fish into the onion-cilantro mixture until evenly distributed.
8. Gently stir in the diced avocado just before serving to maintain its creamy texture.
9. Serve immediately with tortilla chips for scooping.

Velvety chunks of black drum contrast beautifully with the crisp vegetables, while the lime’s acidity balances the jalapeño’s gentle heat. For a stunning presentation, serve in chilled martini glasses garnished with extra cilantro sprigs—the cool temperature keeps the ceviche perfectly firm and refreshing.

Black Drum Piccata with White Wine Sauce

Often overlooked in favor of more popular fish, black drum offers a firm, sweet flesh that stands up beautifully to bold flavors. Our black drum piccata brings restaurant-quality elegance to your weeknight dinner table with a bright, lemony white wine sauce that comes together in minutes. Let me walk you through each step to ensure perfect results every time.

Ingredients

– 4 black drum fillets (6 oz each), patted dry thoroughly – this prevents splattering when searing
– ½ cup all-purpose flour for dredging – I like to use a shallow bowl for easy coating
– 3 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the sauce
– 4 tbsp unsalted butter, divided – cold butter creates that beautiful silky sauce emulsion
– 3 garlic cloves, minced finely – fresh garlic makes all the difference here
– ½ cup dry white wine like Sauvignon Blanc – avoid sweet varieties that would overpower the lemon
– ¼ cup fresh lemon juice – about 2 medium lemons squeezed right before using
– 2 tbsp capers, drained – these briny gems are essential for authentic piccata flavor
– ¼ cup fresh parsley, chopped – flat-leaf parsley holds up better than curly in sauces
– Salt and freshly ground black pepper – I prefer coarse sea salt for better texture control

Instructions

1. Season both sides of black drum fillets generously with salt and pepper.
2. Spread flour in a shallow dish and dredge each fillet, shaking off excess flour completely.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place fillets in hot oil and cook for 3-4 minutes until golden brown crust forms on bottom.
5. Flip fillets carefully using a thin spatula and cook another 3 minutes until flesh flakes easily.
6. Transfer fish to a warm plate and tent loosely with foil to keep warm.
7. Reduce heat to medium and add 2 tablespoons butter to the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in white wine, scraping up all the browned bits from the pan bottom with a wooden spoon.
10. Simmer wine for 2 minutes until reduced by half, swirling pan occasionally.
11. Stir in lemon juice and capers, cooking for 1 minute to blend flavors.
12. Remove skillet from heat and swirl in remaining 2 tablespoons cold butter until melted and creamy.
13. Stir in chopped parsley and immediately spoon sauce over plated fish.

A perfectly cooked black drum piccata offers tender, flaky fish beneath a crisp golden crust, all bathed in that vibrant lemon-caper sauce. The bright acidity cuts through the richness beautifully, making each bite feel both luxurious and refreshing. For a complete meal, serve over creamy polenta or angel hair pasta to soak up every drop of that incredible sauce.

Black Drum Po’ Boy Sandwich with Remoulade

Perfecting this Black Drum Po’ Boy requires attention to both the crispy fish and the zesty remoulade that makes it unforgettable. Let’s walk through each step together to create that authentic New Orleans sandwich experience right in your kitchen.

Ingredients

• 1 lb black drum fillets, cut into 4-inch strips (fresh is best, but frozen works if thawed completely)
• 1 cup all-purpose flour (I always use unbleached for better browning)
• 2 large eggs, beaten with 2 tbsp water (room temperature eggs incorporate better)
• 1 cup fine cornmeal (this creates that signature crunch)
• 1 cup mayonnaise (Duke’s is my Southern favorite)
• 2 tbsp Creole mustard (Zatarain’s has the perfect kick)
• 1 tbsp fresh lemon juice (squeezed right before using)
• 1 tsp hot sauce (Crystal brand gives authentic Louisiana heat)
• 4 French bread rolls, about 6 inches each (look for soft interior with crisp crust)
• Vegetable oil for frying (peanut oil works wonderfully for high heat)
• 2 cups shredded iceberg lettuce (the crunch is essential)
• 1 large tomato, sliced ¼-inch thick

Instructions

1. Combine 1 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp fresh lemon juice, and 1 tsp hot sauce in a small bowl, then refrigerate for at least 30 minutes to let flavors meld.
2. Place 1 cup all-purpose flour in a shallow dish, creating your first breading station.
3. In a second shallow dish, beat 2 large eggs with 2 tbsp water until fully combined.
4. Add 1 cup fine cornmeal to a third shallow dish, completing your three-stage breading setup.
5. Heat 2 inches of vegetable oil in a heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
6. While oil heats, pat 1 lb black drum fillets completely dry with paper towels—this ensures crisp coating.
7. Dredge each fish strip first in flour, shaking off excess, then dip in egg mixture, letting excess drip off.
8. Finally, coat fish thoroughly in cornmeal, pressing gently to adhere the breading.
9. Fry fish in batches for 3-4 minutes until golden brown and internal temperature reaches 145°F, turning once halfway.
10. Transfer cooked fish to a wire rack set over a baking sheet—this keeps them crispy unlike paper towels.
11. Slice 4 French bread rolls lengthwise, leaving one edge intact like a hinge.
12. Spread remoulade generously on both cut sides of each roll.
13. Layer bottom halves with 2 cups shredded iceberg lettuce and sliced tomato.
14. Place 2-3 fried fish strips over the vegetables on each roll.
15. Close sandwiches and press gently to compact the layers.

The contrast between the shatteringly crisp fish and cool, creamy remoulade creates pure magic. For a fun twist, serve these open-faced with extra remoulade for dipping, letting guests build their own perfect bites.

Black Drum with Tomato Basil Relish

When you’re looking for a restaurant-quality meal that’s surprisingly simple to prepare at home, this black drum with tomato basil relish delivers impressive results with minimal effort. We’ll walk through each step methodically so even first-time fish cooks can achieve perfectly flaky fish and vibrant relish.

Ingredients

– 4 black drum fillets (6 oz each, skin-on for extra flavor)
– 2 cups cherry tomatoes (I like the multi-colored ones for visual appeal)
– 1/4 cup fresh basil leaves (torn by hand to prevent bruising)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp red wine vinegar (adds nice acidity to balance the tomatoes)
– 1 tsp kosher salt (I prefer this over table salt for better distribution)
– 1/2 tsp black pepper (freshly ground makes a noticeable difference)
– 1 garlic clove (minced finely so it blends seamlessly into the relish)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the black drum fillets completely dry with paper towels on both sides.
3. Season both sides of each fillet evenly with kosher salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place the fillets skin-side down in the hot skillet and cook undisturbed for 4 minutes.
6. Flip the fillets carefully using a thin spatula to maintain their structure.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish flakes easily with a fork.
8. While the fish bakes, halve the cherry tomatoes and place them in a medium bowl.
9. Add the minced garlic, remaining olive oil, and red wine vinegar to the tomatoes.
10. Gently tear the basil leaves into the tomato mixture with your hands.
11. Stir the relish ingredients together until well combined, being careful not to crush the tomatoes.
12. Remove the skillet from the oven using oven mitts and let the fish rest for 2 minutes.
13. Spoon the tomato basil relish generously over the warm black drum fillets.

Crispy-skinned black drum pairs beautifully with the bright, acidic relish that bursts with summer flavors. Consider serving this over creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and approachable.

Crispy Fried Black Drum with Tartar Sauce

Zesty and satisfying, this crispy fried black drum recipe delivers restaurant-quality results right in your home kitchen. Today we’ll walk through each simple step to achieve that perfect golden crust and flaky interior. Follow along carefully and you’ll master this classic Southern favorite in no time.

Ingredients

– 4 black drum fillets (about 6 oz each, I prefer fresh over frozen for better texture)
– 1 cup all-purpose flour (I always keep mine in an airtight container to prevent clumping)
– 2 large eggs, room temperature (they incorporate better when not cold)
– 1 cup panko breadcrumbs (the Japanese-style ones create the crispiest coating)
– 1/2 cup mayonnaise (Duke’s is my Southern go-to for its tanginess)
– 2 tbsp sweet pickle relish (the kind with crisp pieces adds nice texture)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– 1 tsp Dijon mustard (just a hint for depth)
– 1/4 cup chopped fresh dill (I grow mine in a windowsill herb garden)
– Vegetable oil for frying (peanut oil works wonderfully for its high smoke point)
– 1 tsp paprika (smoked paprika adds a lovely warmth)
– 1/2 tsp garlic powder (not garlic salt – we control salt separately)
– Salt and black pepper to taste (I use kosher salt for more even distribution)

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of each fillet evenly with salt, black pepper, paprika, and garlic powder.
3. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
4. Dredge each seasoned fillet in flour, shaking off any excess coating.
5. Dip the floured fillet into the beaten eggs, ensuring complete coverage.
6. Press the egg-coated fillet into the panko breadcrumbs, making sure crumbs adhere to all surfaces.
7. Place the breaded fillets on a wire rack and let them rest for 10 minutes to help the coating set.
8. While fillets rest, combine mayonnaise, pickle relish, lemon juice, Dijon mustard, and fresh dill in a small bowl to make tartar sauce.
9. Refrigerate the tartar sauce until ready to serve to allow flavors to meld.
10. Pour vegetable oil into a heavy-bottomed skillet until it reaches 1/2 inch depth.
11. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
12. Carefully place two breaded fillets in the hot oil, being careful not to overcrowd the pan.
13. Fry for 3-4 minutes until the bottom is golden brown and crispy.
14. Flip the fillets using tongs and fry for another 3-4 minutes until both sides are evenly browned.
15. Remove the fried fillets from the oil and drain on a wire rack set over a baking sheet.
16. Repeat the frying process with the remaining two fillets, checking that oil temperature returns to 350°F between batches.
17. Let the fried fish rest for 2 minutes before serving to allow the crust to crisp further.
18. Serve immediately with the chilled tartar sauce on the side. Keeping the crunch intact means everything here – that shatteringly crisp panko crust gives way to moist, flaky fish inside. Try serving these fillets tucked into warm corn tortillas with shredded cabbage for fantastic fish tacos, or alongside creamy coleslaw and crispy fries for the ultimate comfort meal.

Black Drum en Papillote with Vegetables

When you’re looking for a healthy, flavorful fish dinner that feels fancy but is surprisingly simple to make, cooking en papillote—or in parchment paper—is the perfect technique. This method steams the fish and vegetables together in their own little packet, locking in moisture and creating an incredibly tender result with minimal cleanup. We’ll be preparing Black Drum, a mild and flaky white fish, with a colorful array of vegetables for a complete, elegant meal.

Ingredients

• 2 (6-ounce) Black Drum fillets, skin removed – I always pat them dry with a paper towel first for the best sear.
• 1 cup thinly sliced zucchini – using a mandoline makes this step quick and ensures even cooking.
• 1 cup thinly sliced yellow squash – I love the color contrast this adds to the final dish.
• 1/2 cup thinly sliced red bell pepper – the sweetness really complements the mild fish.
• 2 tablespoons extra virgin olive oil – this is my go-to for its fruity flavor.
• 2 tablespoons fresh lemon juice – freshly squeezed makes all the difference.
• 2 cloves garlic, minced – I press mine for a more potent, evenly distributed flavor.
• 1 teaspoon dried oregano – rub it between your fingers before adding to wake up the oils.
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme – stripping the leaves from the stem is easier if you hold the top and slide your fingers down.

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut two large heart-shaped pieces of parchment paper, each about 15 inches long.
3. In a medium bowl, combine the zucchini, yellow squash, and red bell pepper.
4. Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
5. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper over the vegetables and toss again.
6. Divide the vegetable mixture between the two parchment pieces, placing it on one side of the heart shape.
7. Place one Black Drum fillet on top of the vegetables on each parchment piece.
8. Drizzle the remaining 1 tablespoon of olive oil evenly over both fish fillets.
9. Sprinkle the minced garlic and dried oregano evenly over the fish.
10. Sprinkle the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper over the fish.
11. Drizzle 1 tablespoon of lemon juice over each fish fillet.
12. Place one sprig of fresh thyme on top of each fillet.
13. Fold the other half of the parchment paper over the fish and vegetables.
14. Starting at the top of the heart, make small, overlapping folds along the edge to tightly seal the packet. Tip: Crimp the folds firmly to prevent steam from escaping during cooking.
15. Place both sealed packets on a baking sheet.
16. Bake for 15 minutes at 400°F. Tip: The packets will puff up significantly when the fish is cooked through.
17. Remove the baking sheet from the oven and let the packets rest for 2 minutes. Tip: Letting them rest allows the juices to redistribute and makes the packets safer to open.
18. Carefully cut open each packet with scissors, avoiding the hot steam that will release.
19. Transfer the entire contents of each packet to a dinner plate.

Very tender and flaky, the Black Drum literally falls apart at the touch of a fork, having been perfectly steamed by the vegetables underneath. The vegetables become meltingly soft and have absorbed all the lovely, lemony, garlicky juices from the fish. For a beautiful presentation, serve the unopened packet directly on the plate and let your dinner guest cut into it themselves, releasing the incredible aroma.

Black Drum Chowder with Bacon and Corn

Now, let’s create a comforting coastal chowder that brings together the best of land and sea. This black drum chowder combines flaky fish with smoky bacon and sweet corn for a bowl that’s both elegant and deeply satisfying. You’ll find this recipe surprisingly straightforward, even if you’re new to working with fresh fish.

Ingredients

– 4 slices thick-cut bacon, chopped (I prefer applewood-smoked for that extra depth)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced into ½-inch cubes
– 3 cups fish stock (homemade if you have it, but store-bought works beautifully)
– 1 cup heavy cream
– 1 lb black drum fillets, skin removed and cut into 1-inch chunks
– 1 cup frozen corn kernels (thawed)
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Salt and freshly ground black pepper

Instructions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the chopped bacon.
2. Cook the bacon for 6-8 minutes, stirring occasionally, until crisp and the fat has rendered.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
4. Add the diced onion to the bacon fat and cook for 4-5 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Add the diced potatoes to the pot along with the fish stock, making sure the potatoes are fully submerged.
7. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
8. Cook for 12-15 minutes until the potatoes are fork-tender but not falling apart.
9. Tip: Test potato doneness by piercing one with a fork – it should slide in easily without resistance.
10. Pour in the heavy cream and add the butter, stirring until the butter melts completely.
11. Gently place the black drum chunks into the simmering liquid, being careful not to break them.
12. Cook the fish for 4-5 minutes until opaque and flaky, but still moist.
13. Tip: Don’t stir vigorously once the fish is added – use a gentle folding motion to keep the chunks intact.
14. Add the thawed corn kernels, reserved bacon, thyme leaves, and smoked paprika.
15. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, then stir gently to combine.
16. Simmer for 2-3 more minutes to heat the corn through and allow flavors to meld.
17. Tip: Taste and adjust seasoning at this stage – the bacon adds saltiness, so you might need less additional salt.
18. Remove from heat and let stand for 5 minutes before serving.

Velvety and rich, this chowder achieves perfect balance with the black drum’s mild sweetness against the smoky bacon backdrop. Serve it in deep bowls with oyster crackers for crunch, or ladle it over thick slices of crusty sourdough to soak up every last drop. The corn adds bright pops of sweetness that cut through the creaminess beautifully.

Black Drum with Brown Butter and Almonds

Venturing into seafood cooking can feel intimidating, but this black drum recipe breaks it down into simple, foolproof steps that yield restaurant-quality results right in your own kitchen. We’ll pan-sear the fish to crispy perfection, then create a luxurious brown butter almond sauce that elevates the mild, flaky fish into something truly special. Follow each step carefully, and you’ll master this elegant dish with confidence.

Ingredients

– 2 (6-ounce) black drum fillets, skin-on (I prefer skin-on for extra crispiness)
– 3 tablespoons unsalted butter (cold butter browns more evenly)
– 1/4 cup sliced almonds (toasted almonds add wonderful crunch)
– 1 tablespoon fresh lemon juice (freshly squeezed makes all the difference)
– 2 tablespoons all-purpose flour for dredging
– 1 tablespoon olive oil (extra virgin is my go-to for searing)
– 1/4 teaspoon kosher salt
– 1/8 teaspoon black pepper (freshly ground pepper has better flavor)

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
3. Place the all-purpose flour in a shallow dish and dredge each fillet lightly, shaking off excess flour.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the fillets skin-side down in the hot skillet and cook undisturbed for 4 minutes until the skin is golden brown and crispy.
6. Flip the fillets carefully using a thin spatula and cook for another 3 minutes until the flesh is opaque and flakes easily with a fork.
7. Transfer the cooked fillets to a warm plate and tent loosely with foil to keep warm.
8. Reduce the skillet heat to medium and add 3 tablespoons of cold unsalted butter.
9. Swirl the butter constantly as it melts and foams, watching for tiny brown specks to appear, about 2-3 minutes.
10. Immediately add 1/4 cup sliced almonds to the brown butter and toast for 1 minute until fragrant and lightly golden.
11. Remove the skillet from heat and stir in 1 tablespoon fresh lemon juice to stop the cooking process.
12. Spoon the brown butter almond sauce generously over the warm black drum fillets.

The resulting dish features wonderfully crisp skin giving way to tender, flaky flesh that pairs beautifully with the nutty, toasty notes of the brown butter sauce. Serve this immediately over creamy polenta or alongside roasted asparagus to soak up every drop of the delicious sauce, making for an elegant yet approachable meal that’s sure to impress.

Black Drum Stir-Fry with Ginger and Soy

Even on the busiest weeknights, this black drum stir-fry comes together in minutes with ingredients you likely have on hand. Embrace the simplicity of fresh fish paired with the bold flavors of ginger and soy—it’s a dish that feels both comforting and exciting. Let’s walk through each step together so you can recreate this effortlessly at home.

Ingredients

• 1 lb black drum fillets, cut into 1-inch cubes (I find fresh, firm fillets work best here)
• 2 tbsp vegetable oil (a neutral oil like this prevents burning at high heat)
• 1 tbsp freshly grated ginger (don’t skip the fresh stuff—it makes all the difference)
• 3 cloves garlic, minced (I always keep a jar of pre-minced garlic for speed)
• ¼ cup low-sodium soy sauce (this lets you control saltiness without sacrificing flavor)
• 1 tbsp rice vinegar (a splash brightens everything up)
• 1 tsp cornstarch (my secret for a glossy, clingy sauce)
• ½ cup sliced scallions, green parts only (save the whites for another use)
• 1 tsp toasted sesame oil (drizzle at the end for that nutty finish)

Instructions

1. Pat the black drum cubes completely dry with paper towels to ensure a crisp sear.
2. Whisk together soy sauce, rice vinegar, and cornstarch in a small bowl until no lumps remain.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add black drum pieces in a single layer, leaving space between them to avoid steaming.
5. Cook fish for 2 minutes without moving to develop a golden crust on one side.
6. Flip each piece carefully using tongs and cook for another 1–2 minutes until opaque throughout.
7. Transfer fish to a clean plate to prevent overcooking.
8. Reduce heat to medium and add ginger and garlic to the same skillet.
9. Sauté for 30 seconds until fragrant but not browned.
10. Pour in the soy sauce mixture and stir constantly until sauce thickens, about 1 minute.
11. Return fish to the skillet and toss gently to coat in the sauce.
12. Remove from heat and stir in scallions and sesame oil.

Velvety chunks of black drum soak up the zesty ginger-soy glaze, while the scallions add a fresh crunch. Serve this over steamed jasmine rice or tucked into lettuce cups for a light, hands-on meal—either way, the balance of savory and bright will have you making this again before the week is out.

Black Drum Stuffed with Crabmeat Dressing

Sourcing fresh black drum and sweet crabmeat creates a coastal masterpiece that’s surprisingly simple to prepare. This elegant dish combines flaky fish with a rich, savory stuffing that will impress any dinner guest. Let’s walk through each step together to ensure perfect results every time.

Ingredients

• 1 whole black drum (about 3-4 pounds), scaled and gutted – I ask my fishmonger to do this to save time
• 1 cup jumbo lump crabmeat, picked over for shells – fresh is best but high-quality canned works in a pinch
• 1/2 cup panko breadcrumbs – these stay extra crispy compared to traditional breadcrumbs
• 1/4 cup mayonnaise – Duke’s is my Southern favorite for its tang
• 2 tbsp unsalted butter, melted – I always use European-style for richer flavor
• 1 lemon, juiced – roll it firmly on the counter first to maximize juice
• 2 tbsp fresh parsley, finely chopped – flat-leaf holds up better than curly in baking
• 1 tsp Old Bay seasoning – the classic Chesapeake Bay blend
• 1/2 tsp garlic powder
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the black drum completely dry inside and out with paper towels – this ensures crispy skin.
3. Make three diagonal slashes about 1/2-inch deep on each side of the fish to help it cook evenly.
4. In a medium bowl, gently combine crabmeat, panko, mayonnaise, melted butter, lemon juice, parsley, Old Bay, garlic powder, and black pepper without breaking up the crab lumps.
5. Season the fish cavity generously with salt and pepper.
6. Spoon the crab dressing mixture into the fish cavity, packing it lightly but not too tightly – overstuffing can cause uneven cooking.
7. Use kitchen twine to tie the fish closed at three points along its length to secure the stuffing.
8. Brush the outside of the fish lightly with olive oil and season with additional Old Bay.
9. Bake for 30-35 minutes until the internal temperature reaches 145°F at the thickest part and the flesh flakes easily with a fork.
10. Let the fish rest for 5 minutes before carefully removing the twine and slicing.

Now you have a stunning centerpiece with contrasting textures – the moist, flaky fish against the crunchy, rich crab stuffing. The lemon brightens each bite while the Old Bay provides that classic coastal warmth. Nothing completes this dish better than serving it family-style with roasted asparagus and a simple arugula salad to cut through the richness.

Black Drum with Roasted Red Pepper Sauce

After a long day at work, there’s something incredibly satisfying about creating a restaurant-quality meal in your own kitchen. Black drum with roasted red pepper sauce delivers exactly that—a beautiful, flavorful dish that feels fancy but comes together with straightforward techniques any home cook can master.

Ingredients

• 2 black drum fillets (about 6 oz each) – I always pat them dry thoroughly for better searing
• 1 cup roasted red peppers from a jar – my secret for consistent flavor without the extra work
• 2 cloves garlic – minced fine to distribute evenly through the sauce
• 1/4 cup heavy cream – this creates the luxurious texture we’re after
• 2 tbsp extra virgin olive oil – my go-to for both cooking and finishing
• 1 tbsp lemon juice – freshly squeezed makes all the difference
• 1/2 tsp smoked paprika – this adds that subtle smoky depth I love
• 1/4 tsp salt – I use fine sea salt for even distribution
• 1/4 tsp black pepper – freshly ground always

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with the salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the fillets in the hot skillet skin-side down and cook for 4 minutes without moving them.
5. Flip the fillets carefully using a thin spatula and cook for another 3 minutes until the flesh flakes easily with a fork.
6. Transfer the cooked fillets to a clean plate and tent loosely with foil to keep warm.
7. Reduce the skillet heat to medium and add the remaining tablespoon of olive oil.
8. Add the minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
9. Combine the roasted red peppers, heavy cream, lemon juice, and smoked paprika in a blender.
10. Blend the sauce ingredients on high speed for 45 seconds until completely smooth and creamy.
11. Pour the blended sauce into the skillet with the garlic and simmer for 3 minutes, stirring occasionally.

Rich, velvety sauce clings to the tender, flaky fish in the most delightful way. The smoky paprika plays beautifully against the sweet roasted peppers, creating layers of flavor that make this dish feel special. Try serving it over creamy polenta or alongside roasted asparagus for a complete meal that will impress your dinner guests.

Black Drum Scampi with Garlic and White Wine

Often overlooked but wonderfully versatile, black drum is a sustainable fish that shines in this elegant yet approachable scampi. Our version combines the firm, sweet flesh with a classic garlic and white wine sauce that comes together in minutes. Once you master this technique, you’ll find yourself making it regularly for both weeknight dinners and special occasions.

Ingredients

• 1 lb black drum fillets, skin removed (I prefer cutting them into 2-inch pieces for even cooking)
• 4 tbsp unsalted butter (I always keep mine cold until needed for better sauce control)
• 4 cloves garlic, minced (fresh is essential here—no jarred substitutes)
• ½ cup dry white wine like Sauvignon Blanc (this is my go-to for its crisp acidity)
• 2 tbsp extra virgin olive oil (the good stuff really makes a difference)
• 1 lemon, juiced (about 3 tbsp—I roll mine first to maximize juice)
• 2 tbsp chopped fresh parsley (flat-leaf Italian parsley has the best flavor)
• ¼ tsp red pepper flakes (adjustable, but I love the subtle heat)
• Salt to season the fish generously

Instructions

1. Pat the black drum fillets completely dry with paper towels and season both sides generously with salt.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the fish pieces in the hot skillet without crowding—cook in batches if necessary for proper browning.
4. Sear the fish for 3 minutes per side until golden brown and the flesh flakes easily with a fork.
5. Transfer the cooked fish to a warm plate and tent with foil to keep warm.
6. Reduce the heat to medium and add the butter to the same skillet.
7. Add the minced garlic and red pepper flakes, cooking for exactly 1 minute until fragrant but not browned.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the sauce for 3-4 minutes until the wine reduces by about half and the alcohol smell dissipates.
10. Remove the skillet from heat and stir in the lemon juice and chopped parsley.
11. Return the seared fish to the skillet, spooning the sauce over each piece to coat thoroughly.

Unbelievably tender black drum pairs beautifully with the bright, garlicky sauce that clings to every flake. The firm texture holds up wonderfully against the rich butter and acidic wine, creating a balanced bite that’s neither too heavy nor too light. For a complete meal, serve this over angel hair pasta to soak up every last drop of sauce, or alongside crusty bread for dipping.

Black Drum with Lemon Caper Sauce

Ready to master a restaurant-quality fish dish that’s surprisingly simple? Black drum with lemon caper sauce is a bright, elegant meal that comes together in under 30 minutes, perfect for a weeknight dinner that feels special. Let’s walk through each step together to ensure perfect results every time.

Ingredients

• 2 black drum fillets (about 6 oz each) – I always pat them dry with paper towels first for a better sear
• 2 tbsp extra virgin olive oil – my go-to for its fruity flavor that complements the sauce
• 3 tbsp unsalted butter – I prefer unsalted to control the seasoning precisely
• 2 garlic cloves, minced – fresh is best here for that aromatic punch
• 1/4 cup capers, drained – these little salty gems are the star of the sauce
• 1/4 cup fresh lemon juice – about 1 large lemon, squeezed right before using
• 1/4 cup dry white wine – a crisp Sauvignon Blanc works beautifully
• 2 tbsp fresh parsley, chopped – I always chop it just before adding to keep it vibrant
• 1/2 tsp kosher salt – for seasoning the fish
• 1/4 tsp black pepper – freshly ground makes all the difference

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the fillets in the hot skillet skin-side down and cook undisturbed for 4 minutes until the skin is crisp and golden.
5. Flip the fillets carefully using a thin spatula and cook for another 3 minutes until the flesh is opaque and flakes easily with a fork.
6. Transfer the cooked fillets to a clean plate and tent loosely with foil to keep warm.
7. Reduce the skillet heat to medium and add 3 tablespoons of unsalted butter to the same pan.
8. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
9. Pour in 1/4 cup of dry white wine and use a wooden spoon to scrape up any browned bits from the pan bottom.
10. Simmer the wine for 2 minutes until reduced by half, stirring occasionally.
11. Add 1/4 cup of drained capers and 1/4 cup of fresh lemon juice to the skillet.
12. Cook the sauce for 2 more minutes until slightly thickened, stirring constantly.
13. Remove the skillet from heat and stir in 2 tablespoons of freshly chopped parsley.
14. Pour the warm lemon caper sauce directly over the plated black drum fillets.

Buttery, flaky black drum pairs beautifully with the bright, briny sauce that cuts through the richness. The crisp skin provides wonderful texture against the tender flesh, while the capers add little bursts of salty complexity. For a complete meal, serve it over creamy polenta or with roasted asparagus to soak up every drop of that vibrant sauce.

Black Drum and Shrimp Jambalaya

Haven’t you been searching for that perfect one-pot meal that brings the flavors of the Gulf Coast right to your kitchen? Here’s my take on a classic Black Drum and Shrimp Jambalaya, designed to walk you through each step with confidence. Let’s build this flavorful dish together, layer by careful layer.

Ingredients

• 1 tbsp olive oil (my go-to for sautéing)
• 1 large yellow onion, diced (I find they caramelize beautifully)
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 12 oz Andouille sausage, sliced into ¼-inch rounds
• 1 lb black drum fillets, cut into 1-inch chunks (pat them dry with paper towels first)
• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 2 bay leaves
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the sliced Andouille sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Add the diced onion, bell pepper, and celery to the pot and cook for 6-7 minutes, stirring frequently, until the vegetables have softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the Cajun seasoning over the vegetable mixture and stir to coat everything evenly.
6. Add the uncooked rice to the pot and stir constantly for 2 minutes to toast the grains.
7. Pour in the chicken broth and undrained diced tomatoes, then add the bay leaves, salt, and black pepper.
8. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes.
9. Gently place the black drum chunks on top of the rice mixture, re-cover the pot, and cook for 8 minutes.
10. Arrange the shrimp in a single layer over the fish, re-cover, and cook for 4-5 minutes until the shrimp turn pink and opaque.
11. Remove the pot from heat and let it stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
12. Discard the bay leaves and fluff the jambalaya gently with a fork.
13. Sprinkle with sliced green onions before serving.

Simply irresistible, this jambalaya emerges with perfectly separate grains of rice that have absorbed all the spicy sausage and seafood flavors. The black drum remains tender and flaky while the shrimp provide sweet, briny counterpoints to the smoky Andouille. Serve it straight from the pot with crusty bread for soaking up every last bit of the richly seasoned cooking liquid.

Black Drum with Creamy Dill Sauce

Often overlooked but wonderfully versatile, black drum offers a mild, sweet flavor that pairs beautifully with fresh herbs. Our methodical approach ensures perfectly cooked fish every time, even for kitchen newcomers. Once you master this simple technique, you’ll find yourself returning to this elegant yet approachable dish again and again.

Ingredients

– 2 black drum fillets (6 oz each), pat dry with paper towels for better searing
– 1 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1/2 tsp kosher salt, which I prefer for its clean flavor
– 1/4 tsp black pepper, freshly ground for maximum aroma
– 1/4 cup heavy cream, use the full-fat version for proper sauce consistency
– 2 tbsp fresh dill, chopped right before using to preserve its bright flavor
– 1 tbsp lemon juice, freshly squeezed for the best citrus punch
– 1 tsp Dijon mustard, my secret weapon for adding depth to creamy sauces

Instructions

1. Pat the black drum fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Add extra virgin olive oil and swirl to coat the skillet bottom evenly.
5. Place the seasoned fillets skin-side down in the hot skillet.
6. Cook undisturbed for 4 minutes until the skin is crispy and golden brown.
7. Flip the fillets carefully using a thin spatula to maintain their structure.
8. Cook for another 3 minutes until the flesh turns opaque and flakes easily.
9. Transfer the cooked fillets to a warm plate using tongs or a spatula.
10. Reduce the skillet heat to medium-low immediately after removing fish.
11. Pour heavy cream into the same skillet, scraping up any browned bits.
12. Whisk in Dijon mustard until fully incorporated into the cream.
13. Simmer the sauce for 2 minutes until it thickens slightly and coats the back of a spoon.
14. Remove the skillet from heat and stir in fresh dill and lemon juice.
15. Spoon the creamy dill sauce over the warm black drum fillets.

This preparation yields tender, flaky fish with a crispy skin that contrasts beautifully with the velvety sauce. The creamy dill sauce provides a refreshing tang that cuts through the fish’s richness perfectly. Try serving it over a bed of wild rice or with roasted asparagus for a complete meal that feels both elegant and comforting.

Summary

Perfect for seafood enthusiasts, these 20 black drum recipes offer endless inspiration for your kitchen. From simple pan-seared fillets to creative grilled dishes, there’s something delicious for every cook. We hope you find a new favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.