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


  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.

Recipe courtesy of Red Stick Spice.

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