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Home > Recipes > Triple Tail Recipes > Pan Roasted Tripletail


  • Roasted Fish

    • 1 cup Parmesan cheese
    • 1 cup flour
    • 6 4-oz. tripletail fillets, skin on, scored
    • sea salt to taste
    • 1 tsp. fresh squeezed lemon juice
    • 2 Tbsp. extra virgin olive oil


Mix Parmesan cheese and flour in small bowl. Season fillets with salt and touch of lemon juice.

Dredge fish in cheese mix. In heavy saute pan, over medium flame, heat olive oil.

Place fish, skin down, in pan. Allow to cook for four minutes or about 70 percent. Turn fish over and cook flesh side two minutes. Remove fish from pan and place on paper towels in warm place.

  • Crab-Corn Saute

    • 6 ears fresh baby corn, blanched and sliced into rounds
    • 11/2 lbs. Louisiana jumbo lump crabmeat
    • 2 Tbsp. unsalted butter
    • 1 tsp. lemon juice
    • 1 dash Tabasco
    • sea salt to taste

In small saute pan over medium high heat, saute corn rounds with crab and butter until hot. Season with lemon juice, Tabasco and salt. Remove from heat and reserve for a moment.

  • Garnish

    • 1 tsp. minced chives
    • 1 tsp. chive blossoms
    • 6 sprigs fresh-picked dill
    • 6 sprigs fresh-picked chervil
    • 6 tsp. Louisiana caviar

Place fish in shallow bowl. Spoon crab-corn saute over the fish. With two demitasse spoons, form the caviar into quenelle shapes and place on top.

Lightly garnish with chives, chive blossoms, dill and chervil.

Recipe courtesy of 1001 Recipes