Sauteed louisiana drum with browned butter & Pecans
Sauteed louisiana drum with browned butter & Pecans


2 filets black drum or other flaky fish
Chackbay Seasoning
All Natural Avocado Oil
4 Tbl unsalted butter
1/3 cup chopped Bergeron Pecans
Fresh lemon juice
2 Tbl chopped parsley, sage, dill or chives

Mild, flaky Louisiana black drum is essentially a blank canvas, standing at the ready for spice blends and sauces. We turned to Bergeron Pecans to create this simple browned butter sauce that works perfectly on the fish. Our Chackbay Seasoning is filled with spicy nuances that love the nutty browned butter and rich pecans. So much Louisiana love in this dish!


1.Season both sides of the black drum with Chackbay Seasoning. Heat a sauté pan over medium heat. Drizzle in the Pure Avocado Oil. Sear the drum on one side until golden brown and cooked 75% of the way through. Flip and continue cooking until completely cooked through, firm to the touch, opaque white throughout. The fish should flake easily. Total cook time of 9-11 minutes. Tent with foil or move to the oven to keep warm.
2.In a saucepan, heat the butter until it foams. Reduce the heat and add in the pecans. Continue cooking until the butter is dark golden brown - about 4 minutes. Take care to manage the heat so that the pecans do not burn.
3.Turn off the heat and add in the chopped herbs, 1 tsp freshly squeezed lemon and a little salt & pepper. Spoon over the fish.

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