Recipe courtesy of Paul Prudhomme

Bronzed Black Drum

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  • Total: 24 min
  • Prep: 12 min
  • Cook: 12 min
  • Yield: 2 servings
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Seasoning Mix:

2 1/2 teaspoons salt

2 teaspoons paprika

1 3/4 teaspoons ground ginger

1 1/2 teaspoons onion powder

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon dry mustard

1 teaspoon dried oregano

3/4 teaspoon ground cumin

3/4 teaspoon garlic powder

3/4 teaspoon black pepper

1/2 teaspoon white pepper


4 black drum fillets (about 4 ounces each), or other firm, mild-flavored fish

2 tablespoons vegetable oil

Melted butter, to drizzle on fish


  1. Combine the seasoning mix ingredients in a small bowl. Season each side of each fillet evenly with 1/2 teaspoon of the seasoning mix. Place the vegetable oil in a 12-inch nonstick skillet over high heat just until the oil just begins to smoke, about 3 to 4 minutes. Place the fillets in the pan, drizzle with butter, and cook, turning once, until they are just cooked through, about 2 to 3 minutes per side. The fillets are done when they flake easily.
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