Skip to main content Skip to main content

Blackened Drum with Avocado Salad and Roasted Squash

Don't throw that drum back in the water; freshwater drum can be filleted the same as other fish and taste great prepared with blackened seasoning

Blackened Drum with Avocado Salad and Roasted Squash
Blackened Drum with Avocado Salad and Roasted Squash
Print Recipe

If I go fishing for walleye, chances are, I’ll catch as many if not more drum. While I keep them, most fishermen I know throw them back. It’s strange what people consider what’s good and not good to eat. Drum are no more difficult to clean than any crappie or bluegill, and they also taste quite similar. If your aim is to catch fish for the table, I suggest throwing drum in your live well rather than back the next time you’re on the water.

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 30 minutes


  • 2 pounds of boneless, skinless drum fillets
  • ¼ cup of Hungarian paprika
  • 1 tablespoon of dried thyme
  • 2 teaspoons of onion powder
  • 1 teaspoon of garlic powder
  • ¼ teaspoon of cayenne pepper
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3-4 tablespoons of butter
  • Favorite salad greens
  • Sliced red onion
  • 1 large ripe avocado, diced
  • French vinaigrette
  • 1 butternut squash, peeled and seeded
  • 1 to 2 tablespoons of olive oil


blackened drum avocado salad roasted squash seasoning
Mix paprika, thyme, onion powder, garlic powder, cayenne pepper and salt to make blackened seasoning. (Jenny Nguyen photo)

1. Preheat oven to 400 degrees F. Cut butternut squash into large cubes and lay on a baking sheet. Toss with salt, pepper, olive oil and your favorite herbs. Bake for 30 minutes, or until tender and edges are browned. Meanwhile, combine paprika, thyme, onion powder, garlic powder, cayenne pepper and 1 teaspoon of kosher salt – mix well.

blackened drum avocado salad roasted squash fish
Coat drum fillets in melted butter and blackened seasoning before cooking in skillet. (Jenny Nguyen photo)

2. Rinse fish under cold water and pat dry with paper towels. Melt 2 tablespoons of butter and set aside to cool slightly. Next, heat another 2-3 tablespoons of butter in a large skillet over medium heat. Lightly coat the fish in the melted butter and roll into the blackened spice mixture. Repeat. Cook in the skillet until fish is cooked through and the seasonings darken on both sides, about 5 minutes.

3. Serve fish with butternut squash and salad tossed with French vinaigrette, red onion and diced avocado – add salt and pepper to your salad as necessary.

About This Drum Recipe

Drum, like many white-fleshed freshwater fish, will take on any flavors you apply to them. Blackened seasoning is an easy way to add a nice kick to otherwise mild-tasting fish. And while I don’t prescribe to any diets, I do try to eat as few carbs as possible. Serve this blackened drum dish with a creamy avocado salad and roasted butternut squash for a satisfying meal.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Subscribe Now and Get a Full Year

Offer only for new subscribers.

Subscribe Now