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Home > Recipes > Triple Tail Recipes > Seared Tripletail with Garlic Butter Sauce


For The Lemon Butter Sauce

  • 6 tablespoons unsalted butter
  • 1 teaspoon minced fresh garlic or ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • freshly ground black pepper
  • juice of a half lemon (use a whole lemon if they're small)
  • 1 tablespoon chopped parsley

For The Fish

  • ¾ pound ¾ to 1 pound tripletail filet with bones removed, cut into 2 pieces
  • 2 tablespoons flour (use rice flour for gluten-free)
  • ¼ cup olive oil
  • juice of 1 lemon
  • sea salt
  • lemon wedges for serving
  • sliced green onions for garnish


  • Melt butter in a pan over medium heat, stirring occasionally, for about 3 minutes. Add garlic, lemon juice, ½ teaspoon salt, fresh pepper, and a tablespoon of chopped parsley. Lower heat and cover pan until fish is ready.
  • Rinse the tripletail fillets under cold running water and pat dry with paper towels. Pour the flour into a shallow dish.
  • Season fish on both sides with salt and freshly ground black pepper. Dredge the fish in the flour and shake off excess.
  • Heat 3 tablespoons olive oil in a 12" cast-iron or heavy-bottomed skillet over medium-high heat until you can see ripples in the oil; add fish.
  • Cook for 3-4 minutes on the first side. Flip and cook another 2 minutes or until the fish is golden brown and the fish flakes easily with a fork.
  • Place fish on individual plates. Pour butter sauce over each piece of fish.

    Recipe courtesy of Cooking in the Keys