Wednesday, 14 November 2018 08:00

November Fish Recipe: Blackened Drum Featured

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In the mood for fish? Ever try drum? Drum is a mild, sweet-flavored, white fish with moist flakes. It has a similar taste to red snapper. There is black drum and red drum. Drum is great for baking, broiling, grilling and sautéing. It’s easy to make and worth every bite!

If you want to go drum fishing, follow the Florida state and federal fishing regulations. Each species of fish has its own fishing rules for bag limits and sizes. Throughout the year, fishing for black drum or red drum can be different. For black drum, you cannot keep a fish smaller than 14” or bigger than 24”.  For red drum, you cannot keep a fish smaller than 18” or more than 27”  For black drum, you are allowed 5 per person while only 1 for a red drum. To view these state and federal regulations, visit the Florida Fish and Wildlife Conservation Commission website.

If you enjoy fishing in Key West, keep your boat safe year-round at Key West Harbour marina. You can dock your boat at this marina before and after your fishing adventure. If you need any supplies, we have Ships Store where we carry bait, fishing supplies, gear, snacks, and more!  We also have great dining options and accommodations for you to enjoy a nice meal and stay for the night after a tiring day on the water.

Get cooking!

Blackened Drum

Ingredients for Drum  

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 

Ingredients for Herb Butter  

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 


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 the herb butter, 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. Yield: about 1 pound. 

Recipe courtesy of: Robert Irvine, 

Dock Your Boat in Key West

If you need a space to store your fishing boat (or any boat),  Florida Marina Clubs offers dry and wet storage slips at our Key West Marina. To contact Key West Harbour, call 305-292-3121. Come explore our marina – there’s always something fun going on!  

Come back for another fish recipe in the month of December! 

Read 220 times Last modified on Thursday, 01 November 2018 16:48



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