Blackened Drum
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Grapeseed Oil1 cup
Molasse1 tsp
Chili Powder1 pinch
Cayenne Pepper1130 g
Green Bean (ends trimmed)2 tbsps
Parsley (chopped fresh)Directions:
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