32min
Pan-seared, red drum
Pan-seared
beginnerBlackened drum grain bowls
Bold spice crust, cool crunch, and a warm grain base that stretches one fillet into a full dinner.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Equipment
- Heavy skillet (cast iron works well)
- Instant-read food thermometer
Ingredients
- 1 1/2 lb skinless drum fillets, bloodline trimmed
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp cayenne (adjust for children)
- 1 tbsp olive oil
- 3 cups cooked brown rice or farro
- 2 cups shredded cabbage
- 1 cup diced tomato and cucumber
- 1 lime, plus plain yogurt for drizzling
Method
- 1Pat fillets completely dry and cut into 4 portions.
- 2Mix the spices and coat both sides of each portion.
- 3Heat oil in a heavy skillet over medium-high until it shimmers.
- 4Sear 3–4 minutes per side depending on thickness.
- 5Check the thickest part with a thermometer and cook to 145°F.
- 6Build bowls with grain, cabbage, vegetables, fish, lime, and yogurt.
Allergen notice
Contains fish and dairy as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate cooked fish in a shallow covered container and eat within 2 days. Do not leave cooked fish at room temperature over 2 hours.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.