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
https://cookinginthekeys.com/seared-tripletail/#re...
