Bruschetta-Topped Triple Tail
You can whip this up during halftime of a playoff game and be eating before the second-half kickoff. It’s that easy. Triple tail is mild and complements anything you put on it. We like the taste of tomatoes and balsamic, so this has become a house favorite. You can add or subtract your own favorite flavors — we leave out the mozzarella and add black olives — so it’s tailor made for your table.
2 fresh triple tail fillets
3 tablespoons butter, room temperature
2 tablespoons sweet paprika
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 5-ounce 3/4-inch-thick snapper or halibut fillets
Lemon wedges
1 cup quartered cherry tomatoes
Fresh basil, chopped
Shredded mozzarella
Balsamic glaze
1/4 cup olive oil
Preheat oven to 400°F.
Butter 13x9x2-inch glass baking dish.
Combine 3 tablespoons butter, sweet paprika, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend.
Spread seasoned butter mixture over both sides of fish fillets.
Sprinkle each with additional salt and pepper.
Transfer fish to prepared dish.
Bake fish until just opaque in center, about 10 minutes.
While fish is cooking, combine cherry tomatoes, shredded mozzarella, chopped fresh basil and olive oil
Transfer fish to platter.
Top with cherry tomato mixture and drizzle with balsamic glaze
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