Panko Crusted Tripletail on the Grill
Tipletail is an ugly fish that makes a beautiful dish! While you an use this recipe with any firm white fish (grouper, snapper, corvina) we think this version with fresh tripletail is outstanding. You can make this in your oven on a cookie sheet — but why would you when you have a perfectly good grill on the porch, and maybe some beer or a peppy Spanish white chilling in the fridge? Try this and let us know what you think.
2 tripletail filets
1 cup chopped tomatoes
1 cup sliced leeks
½ cups chopped green bell pepper
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon pepper
½ cups Panko bread crumbs
½ cup grated Parmesan cheese
½ cup plain potato hips, crushed
½ teaspoon cayenne pepper
½ teaspoon paprika
2 tablespoons melted butter
1 tablespoon chopped green onions
Lemon wedges
Combined the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet.
Salt and pepper fillets and place on top of vegetables.
In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika. Stir in melted butter.
Evenly top filets with crumb mixture.
Place pan, uncovered, on hot grill grate and close grill.
Allow fillets to cook approximately 20 minutes or until they flake easily or register 140ºF in the center.
Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.
This dish can also be cooked in the oven at 375ºF on a sheet pan using the same instructions. If you must.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755