TAS logo
Home > Recipes > Triple Tail Recipes > Pan Seared Gulf Tripletail

Pan Seared Tripletail, topped with Roasted Corn, Almonds, Jumbo Lump Crabmeat, Spicy Sweet Corn Pudding, Summer Vegetable Salad

8 – 8 oz. portions Fresh Gulf Tripletail Fillets
2 1/2 teaspoons sea salt
2 t. white pepper
1-2 t. creole fish seasoning or your own seafood blend
2 T. Spanish paprika
3 T. chopped shallots
2 T. chopped fresh thyme
1/2 c. extra virgin olive oil
2 T. lemon zest, chopped fine
juice of half lemon
1/4 cup chopped Italian parsley
1/2 cup clarified butter
Tabasco

Season fish fillets with dry seasoning, shallots, zest, lemon, thyme and parsley, set aside.
Heat cast iron skillet until hot, add clarified butter (or canola oil) until almost white hot. Sear cod quickly 2-3 minutes on each side and caramelized.
Do not over cook, place on baking pan and hold.

Toasted Corn, Crab sauce, Bacon garnish
6 slices applewood smoked uncured bacon
2-3 T. pure Vermont Maple Syrup
mustard sprouts

2 ears fresh sweet corn
1/2 c. toasted almonds
1 lb. jumbo lump louisiana crab

3 c. fish stock
3-4 bay leafs
2 sprigs fresh thyme
1 c. white wine
2 T. lemon juice
1/2 bunch chopped Italian flat leaf parsley (leave half whole)
4 chopped shallots
1-2 tablespoons whole peppercorns (green, white & black)
6 -8 tablespoons butter
chopped chives
sea salt
white pepper

Cook bacon in 400 degree oven 5-7 minutes, glaze with maple syrup, cook until crispy julienne and set aside.
Place fish stock, thyme, bay leaf, peppercorns, shallots, whole parsley, wine in pot, reduce by 1/3. Strain
Cut corn off of cob, roast in skillet for at least 5 minutes or until slightly browned. Set aside. Toast almonds in skillet with 1 T. butter, sea salt, set aside.
Clean crabmeat, try to keep in lumps, add roasted corn and crab to skillet with reduced stock simmer, add butter . Season with chives, toasted almonds,chopped parsley.chopped green onions, lemon juice, salt & pepper as needed.

Spicy Sweet Corn Pudding
8 ears sweet corn
2 T. butter
1 T. olive oil
1 c. chopped onion
2 red jalapenoes
1/2 red bell pepper diced
1 c. fresh basil
1/2 cup chopped chives
1/2 c. to 1 c. cream
3 cloves chopped garlic
sea salt, white pepper, pinch of sugar if needed

Slice corn off of cob, reserving as much liquid as possible. Saute onion, jalapenoes, red bell peppers and garlic for 5 minutes. Add corn and continue to saute another 5-7 minutes. Season vegetable mix.Stir in 1/4 cup cream, and simmer until absorbed…add cream 1/4 c at a timeuntil all of cream is absorbed, simmer until creamy. Add chopped basil, chives and reseason if need. Keep warm.

Summer Vegetable Salad
1c. fresh English peas
1 c. green and yellow haricot vert
1 c. sugar snaps
1/4 c. snow pea shoots
2 T. rice wine vinegar
1/4 c. extra virgin olive oil
1 diced shallot
salt and pepper
chopped fresh thyme, basil, chives

Blanch haricot vert, and peas, slice haricot vert and raw sugar snaps on diagonal, add pea shoots. Mix rice wine vinegar with shallots and seasoning, emulsify with olives oil, and herbs and toss with vegetables and pea shoots. Keep cold.

To serve… finish fish in the oven for 3-5 minutes, keeping close watch not to over cook.
Place corn pudding on plate top with seared fish, spoon warm crab, corn and almond mix on top. Surround with cold vegetable salad, top crab mixture with bacon, mustard sprouts and drizzle broth from crab sauce around outer edges of fish.

Recipe Source:
Harlon La Seafood