Pan-Roasted Black Drum

Name: Pan-Roasted Black Drum
Yield: serves 2
Ingredients: 1 pound black drum fillet, skin on; Kosher salt and freshly ground black pepper; 1 tablespoon expeller-pressed vegetable oil; 3 fresh bay leaves, or another hearty herb like winter savory or a few sturdy sprigs of thyme; 1 tablespoon unsalted butter

December 9, 2011

Black drum is a terrific fish—meaty and satisfying but still delicate. It’s often compared to overfished grouper but is more flavorful and less tough, and its skin cooks up crisp and savory. If you can’t find drum, black cod (sablefish) from Alaska or wild striped bass is a good substitute.

Recipe notes

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