INGREDIENTS
fillets
Blackened Seasoning:
2 tsp. smoked paprika
2 tsp. brown sugar
1 tsp. garlic powder
1 tsp. kosher salt
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
All other ingredients:
1 cup corn, fresh or frozen
1 jalapeno, seeded and cut into thin strips
1 red onion, julienned, about ¾ cup
1/4 cup of cherry tomatoes, halved
2 tbsp. butter
Splash of white wine (prefer a Sauvignon Blanc)
DIRECTIONS
Add avocado oil to a cast iron pan and turn heat to high.
Add vegetables to the pan, and cook 5-10 minutes until you see a nice char forming on the vegetables.
Coat both sides of the fish with blackening seasoning.
Season veggies with salt and pepper and a pinch of blackening seasoning and move to the side, but keep them moving to brown evenly.
Add fish to the pan with 1 tbsp. of butter.
Cook for 3-4 minutes, flip and cook for another 3 minutes with heat turned down.
Remove fish from pan.
Deglaze pan with wine, to release the browning.
Keep turning vegetables over and add 1-2 tbsp. of butter.
Let wine simmer until it reduces, then turn off heat.
Plate vegetables in the bottom of a shallow bowl, and add black drum on top.
Finish with parmesan cheese and serve.
