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Home > Recipes > Triple Tail Recipes > Butter Poached Tripletail with Chow Chow



  • 4 cups fish or crab or shrimp stock (see above)
  • 1 cup white wine
  • 2 or 3 corn cobs, cut into chunks
  • A pinch of saffron
  • 2 tablespoons butter


  • 4 or 5 ears of corn
  • 1/4 cup minced shallots
  • 1 red or orange bell pepper, diced
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons hot sauce
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 1 teaspoon other seeds, such as fennel, anise, carrot, caraway, yampa, etc. (optional)
  • Salt and black pepper


  • 1 to 2 pounds unsalted butter
  • Salt
  • 1 to 2 pounds skinless fish, in large pieces
  • Cavender's seasoning or black pepper


  • Slice the kernels off the corn, reserving both the cobs and kernels.
  • Make the fish stock or crab stock as per the recipe, adding in the cut up corn cobs. Strain and add 4 cups of the stock and the white wine to a new pot and simmer it down by half. Add the saffron and let steep for at least 15 minutes.
  • While the stock is simmering, make the chow chow. In a large pan, heat everything (including the corn kernels) over medium heat for about three minutes, until warmed and well combined. Turn off the heat and leave everything in the pan.
  • Melt the butter in a pot just large enough to hold the pieces of fish and the butter. Gently poach the fish under the melted butter for about 15 minutes. Keep this on low heat the whole time.
  • To finish, whisk two tablespoons of butter into the nage. Give everyone some chow chow, top with a piece of fish. Sprinkle on the Cavender's. Pour a little nage around the bowls and serve.

    Recipe courtesy of Hank Shaw via Honest Food