Tripletail recipe. (Photo by Marysckin/Dreamstime)
January 06, 2025
By David A. Brown
Print Recipe
Tripletails aren’t just fun to catch; they’re also delicious.
One of my favorite fish preparations, which starts with my own version of a Creole-style marinade, suits its firm, mild fillets to perfection. The recipe makes two portions.
Ingredients-Marinade 2 tbsp extra-virgin olive oil 1 tbsp apple cider vinegar 1 tsp Louisiana Brand Hot Sauce (or similar alternative) 1 tbsp stone-ground mustard 1 tbsp honey 1 tsp sea salt 1/2 tsp cracked black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika Ingredients-Tripletail 2 to 4 tripletail fillets (depending on size) 1 tbsp salted butter 3 tbsp extra-virgin olive oil 1/2 tbsp sea salt 1/2 tbsp cracked black pepper 1/2 tbsp garlic powder 1/2 tbsp onion powder 1 cup all-purpose flour 1 tbsp balsamic vinegar 12 oz. cherry tomatoes Learn More: Tripletails Are Fun to Catch and Great on the Dinner Table
Directions Mix the ingredients to make the marinade. Before dipping the fillets in it, be sure to reserve a few tablespoons for a simple sauce to be used later. Melt the butter in a medium-size pan (a cast-iron skillet works, too) and mix with 2 tablespoons of olive oil. Pull the fillets out of the marinade and dredge them in the all-purpose flour seasoned with sea salt, black pepper, garlic powder and onion powder, then cook 2 to 3 minutes per side. If you are like me and prefer your fish to be a little crispy around the edges, cook the fillets a bit longer. While the fish is cooking, blister the cherry tomatoes in another pan with a tablespoon of olive oil. Next, deglaze the pan with the balsamic vinegar, turning off the heat and letting the vinegar and leftover oil thicken. Once the fillets are cooked to your preference, remove them from the pan and add the reserved marinade. Over medium heat, bring the marinade to a low boil, reduce the heat, put the fish back in the pan and spoon the sauce over the fillets. Serve the fillets with rice or risotto, topping them with the blistered tomatoes.
This article was featured in the November 2024 issue of Game & Fish magazine. Click to subscribe .
