Citrus Seared Tripletail Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tripletail filets 4oz. ea
1 Lemon
1 Lime
2 lg. Oranges
Butter
Kosher or Sea salt
Black Pepper
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Directions: |
Directions:Preheat oven to 275ºF. Using a Microplane, shave off the rinds of the lemon, lime and both oranges while trying not to shave the same area of the fruit twice. These shavings will be clumpy and difficult to apply to the fish and will need to be dehydrated slightly. Place the citrus shavings on a cookie sheet covered in aluminum foil and place them in the preheated oven for 3-4 minutes to slightly dehydrate. Do not brown or cook the citrus shavings too long, this takes away valuable flavor that you are trying to apply to the fish.
Season both sides of the Tripletail with salt and pepper only. Apply a generous amount of the citrus shavings to both sides of the fish and pat them down.
Saute' the fish in butter on Medium-high heat. Or, on an electric griddle set to 350ºF. Once the fish is cooked halfway through flip it over and cook the other side equally. If the citrus shavings start to burn, turn down your burner, they should be an appealing amber color when finished. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 Minutes |
Personal
Notes: |
Personal
Notes: This is a great recipe that is extremely easy, but still very impressive. The citrus flavor is unbelievable and would compliment any light fish. I like to squeeze half an orange into the melted butter just before sautéing the fish. This adds more depth to the flavor.
- No oil is needed to make the citrus shavings stick to the fish.
- Any light, white meat, fish can be substituted. Grouper, Red Snapper, Redfish, or Speckled Trout are excellent substitutes.
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