Greek Style Triple Tail
If Odysseus could have gotten his lips wrapped around a plateful of this he would never have left home, Homer wouldn’t have written his Top Ten hit and those poor Sirens would have never made it as goddesses of the rocks. This is packed with flavor and brings a medley of Mediterranean to your mouth: It’s lemony, it’s nutty, it’s buttery and by Zeus it has gobs of garlic. The best thing? It takes about 20 minutes from fridge to fork.
4 triple tail fillets
1/4 cup chopped fresh parsley leaves
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, minced
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper
Preheat oven to 400 degrees F.
Mix the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fillets in the lemon sauce then dip in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil until it’s shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork. Remove from the oven and sprinkle with chopped parsley.
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