Tripletail Recipe

Prepare fish

Pat the tripletail fillets dry with paper towels. If skin is very thick, score skin lightly in two or three shallow diagonal slashes (do not cut into flesh).

Make marinade

In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Whisk to blend.

Place fillets in the dish and turn to coat both sides lightly. Let marinate at room temperature 15–20 minutes (or refrigerate up to 30 minutes). Remove from fridge 15 minutes before cooking to come closer to room temperature.

Roast potatoes (if using)

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs extra-virgin olive oil and 1/4 tsp coarse sea salt. Spread on a rimmed baking sheet and roast 20–25 minutes until golden and tender, shaking pan once.

Blanch green vegetables

Bring a pot of salted water to a boil. Add green beans or asparagus and blanch 2–3 minutes until bright and slightly tender. Drain and plunge into ice water to stop cooking. Keep warm or reheat briefly in pan with a little butter before serving.

Heat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add a thin film of neutral oil or extra virgin olive oil to coat the pan.

Place the fillets skin-side down (if skin-on) in the hot pan. Press gently with a spatula for 10–15 seconds to ensure full contact and prevent curling. Cook skin-side down 4–5 minutes without moving, until skin is crisp and underside is opaque about 60–70% up the side.

Flip fillets carefully and reduce heat to medium. Add 1 tbs butter to the pan and spoon melted butter over the fish while it finishes cooking 2–4 minutes more, until the thickest part registers 125–130°F (52–54°C) for medium-rare to medium (adjust to preference). Total cook time will depend on thickness.

Transfer fillets to a warm plate and tent loosely with foil to rest while you make the sauce (reserve pan drippings).

Make pan sauce

Return skillet to medium heat. Add the remaining 1 tbs butter and the minced shallot. Sauté 1–2 minutes until softened and translucent but not brown. Pour in 1/4 cup white wine (or fish stock) and scrape up any browned bits with a wooden spoon. Allow liquid to reduce by half (about 2–3 minutes).

Add 1 tbs lemon juice and 1 tbs capers and simmer 30 seconds. Off the heat, swirl in 2 tbs cold butter one piece at a time to emulsify the sauce. Stir in 2 tbs chopped parsley and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon/salt as needed.

Spoon the sauce over the rested fillets and serve immediately alongside roasted potatoes and vegetables.