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Andouille Crusted Black Drum with Sautéed Kale and Pecan Butter Sauce

By November 30, 2016March 1st, 2018Fishing Recipes


Andouille Crusted Black Drum with Sautéed Kale and Pecan Butter Sauce

It’s black drum season in Southwest Florida, and if you’re looking for another delicious fish to catch, this is the one! Black drum tastes similar to redfish, except its flesh is white. Being a mild fish, there is so much you can do with it. The recipe below is full of rich flavors that accentuate the sweetness of the black drum. Try it for yourself!


4 black drum filets or your favorite fish filet
2 1/2 cups fresh bread crumbs
12 ounces andouille sausage, casing removed and food processed to a meal consistency, plus
4 ounces, diced
2 tablespoons Creole seasoning
5 tablespoons olive oil
1/4 red onion, sliced
1/2 cup pecans
1/2 cup white wine
1/2 cup Worcestershire sauce
4 tablespoons, unsalted butter
3 scallions, chopped
1 tablespoon chopped fresh flat-leaf parsley
Dash hot sauce (optional)
5 cloves garlic, chopped
1 teaspoon crushed red pepper
1 pound kale, cleaned, stemmed and torn
Salt and freshly ground black pepper, to taste


Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon Creole seasoning, and 3 tablespoons olive oil.
Heat a large nonstick sauté pan over medium heat. Season both sides of the fish filets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the filets from the sauté pan, flipping the uncooked sides down on to a sheet pan. Top each filet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.
Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions, 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and sauté for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce. Turn off the heat, add the butter, scallions, and parsley.
Heat another skillet over medium heat. Add the remaining olive oil, garlic, crushed red pepper and kale. Season the kale with salt and pepper, to taste. Sauté until wilted.
To serve: First pour the sauce onto a platter. Top the sauce with the sautéed kale. Top the kale with the crusted fish filets.
Recipe and photo courtesy: Emeril Lagasse,

Go On A Naples Fishing Charter Adventure

Ready to cook up some fresh black drum? You can catch some of your own on a Naples fishing charter with Captain Geoff of Chasin’ Tales; his fishing charters provides an opportunity for you to make some great catches, and learn a lot about local fishing and the surrounding area. To book a trip, call 239-216-0378 or click here for more information.
Staff Writer

I write fishing articles for Chasin' Tales Charters from time to time.