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Home > Recipes > Triple Tail Recipes > Blackened Tripletail Recipe

Blackened Tripletail Recipe



Tripletail is a mild, flaky white fish. Coated in a mix of Cajun spices including paprika, garlic powder, and cayenne, then seared in a hot skillet, the outside gets a dark, spicy crust while the inside stays tender and juicy. It's perfect with a squeeze of lemon and a simple side like cauliflower rice.

Ingredients

FOR THE BLACKENED SEASONING

  • 2tablespoonspaprika
  • 2teaspoonsgarlic powder
  • 2teaspoonsonion powder
  • 1teaspoonthyme
  • 1teaspoonoregano
  • ½teaspooncayenne pepper,adjust for more or less heat
  • 1teaspoonblack pepper
  • 1tablespoonkosher or coarse salt

FOR THE FISH

  • 2tripletail filletsabout 6 oz each
  • 3tablespoonsunsalted butter
  • lemon wedges for serving
  • chopped parsley for garnish

Instructions

  • In a large bowl, whisk paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Make sure all the spices are blended so there aren't any hot spots.
  • Rinse the fish and pat it dry with a paper towel.
  • Brush both sides of the fillets with melted butter, then coat evenly with the blackening spice mix, pressing gently to help it stick.
  • Heat a cast-iron or heavy stainless steel skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat the pan.
  • Once the butter melts, place the fish in the hot skillet.
  • Sear for 2-3 minutes per side, or until the fish flakes easily with a fork. The internal temperature should reach 145°F (62.8°C) with an instant-read thermometer.
  • Remove from heat and let the fish rest for a minute.
  • Serve with fresh lemon wedges.

    Recipe courtesy of Cooking In The Keys
    https://cookinginthekeys.com/blackened-tripletail/...