Garlic-caper pan-seared drum with brown butter

Name: Garlic-caper pan-seared drum with brown butter
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 skinless red drum or black drum fillets (about 1½ to 2 lb in all), patted completely dry; 1 tsp kosher salt; ½ tsp freshly cracked black pepper; ½ tsp garlic powder; 2 tbsp olive or avocado oil; 3 tbsp unsalted butter; 2 cloves garlic, thinly sliced; 2 tbsp drained capers, patted dry; 2 tbsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, finely chopped

Red and black drum fillets are firm and thick enough to take a proper sear, and that is what this recipe is built around. Trim the fillets, dry them well and let them sit in the hot pan until the crust is deep and golden.

The sauce is made in the same pan: butter, sliced garlic and capers, swirled until nutty, with lemon and parsley at the end.

About 20 min. Serves 4.

Ingredients

4 skinless red drum or black drum fillets (about 1½ to 2 lb in all), patted completely dry
1 tsp kosher salt
½ tsp freshly cracked black pepper
½ tsp garlic powder
2 tbsp olive or avocado oil
3 tbsp unsalted butter
2 cloves garlic, thinly sliced
2 tbsp drained capers, patted dry
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped

Method

Trim the dark red strip from the fillets, pat them completely dry and season both sides with the salt, pepper and garlic powder.
Heat the oil in a 12-inch stainless steel or cast iron skillet over medium-high until it shimmers.
Lay the fillets in with the side that will face up on the plate down first. Leave them for 4 to 5 minutes, depending on thickness, until a deep golden crust forms.
Turn the fillets carefully. Add the butter, garlic and capers and swirl until the butter foams and turns a light nutty brown. Baste the fish for 3 to 4 minutes, until it is opaque and flakes.
Move the fish to warm plates, stir the lemon juice and parsley into the pan sauce and spoon it over the fillets.

Notes

Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Keep an eye on the garlic. Thin slices go from golden to bitter quickly, so lower the heat if the butter darkens too fast.
Trim the dark red strip along the side of each fillet (the bloodline) if you want the mildest flavor.
Red and black drum have size and bag limits and need the right tags. Check TPWD’s current rules before you keep fish.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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