Recipe by Ray Golden
Used with permission
1 cup tomato, seeded and chopped
1 cup leeks, thinly sliced
½ cup green bell pepper, chopped
1 tablespoon garlic, minced
Salt & Pepper to taste
2 Tripletail filets or any other flat fish such as Snapper, Flounder or Tilapia, about 8 ounces each
½ cup Panko bread crumbs
½ cup Parmesan, grated
½ cup plain potato chips, crushed
½ teaspoon paprika
¼ teaspoon cayenne
2 tablespoons butter, melted
1 tablespoon green onions, thinly sliced
Combined the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet. Salt and pepper filets and place on top of vegetables.
In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika. Stir in melted butter. Evenly top filets with crumb mixture.
Place pan, uncovered on hot grill grate and close grill. Allow filets to cook approximately 20 minutes or until they flake easily or register 140 degrees in the center. Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.
Note: This dish can be cooked in the oven on a sheet pan using the same instructions