Baked tripletail with basil butter sauce makes an easy and delicious fish dinner. The sweet and flaky fish is roasted in the oven with olive oil, salt, and pepper, then topped with a warm basil butter sauce. It’s an easy, high-protein meal you’ll love!
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This is a no-fuss recipe for one of our favorite catches, tripletail.
Tripletail is a mild, flaky white fish from the Gulf of America, making it perfect for pan searing, frying, and baking in the oven.
Atlantic tripletail gets its name because its long fins make it look like it has three tails. You can find tripletail in Florida waters during spring, summer, and fall.
Ingredients
For the Fish:
- Tripletail or other thin white fish fillets, skinned and deboned
- Salt and freshly ground black pepper
- Olive oil
- Lemon wedges for serving
For the Basil Butter Sauce:
- Unsalted butter
- Fresh lemon juice
- Garlic
- Kosher salt
- Fresh basil leaves, chopped (plus whole leaves for garnish)
Recipe
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Pat the fish dry with paper towels, then season both sides with salt and pepper.
- In a small saucepan over low heat, melt the butter. Add the lemon juice, minced garlic, salt, and chopped basil. Stir, then cover and set the flame to its lowest setting.
- Place the fish on the sheet pan. Drizzle olive oil over the fish.
- Bake for 12-15 minutes or until the fish flakes easily with a fork.
- Plate the fish and spoon the warm sauce over the top.
- Garnish with whole basil leaves and serve with lemon wedges.
When fully cooked, the center or thickest part of the fish should register 145°F on an instant-read thermometer.
Substitutions For Tripletail
Tripletail can be swapped with mahi mahi, hogfish, grunts, yellowtail snapper, red snapper, or any thin white fish fillets. Small snappers will cook through at 400°F in about 10 minutes.
Larger fish like cobia, swordfish, or grouper will take a few extra minutes. The thickness of the fillet ultimately determines cooking time.
Food Safety recommends cooking fish to an internal temperature of 145°F (63°C) to ensure it's safe to eat. At this point, the flesh becomes opaque and flakes easily
Storage and Reheating
Store leftovers in an airtight container for up to 2 days.
To reheat, use a nonstick pan over medium-low heat with a little butter. Cover and warm for 2-3 minutes. You can also microwave it for 30 seconds to a minute until heated through.
Baked Atlantic Tripletail
Baking tripletail in the oven is one of the easiest ways to enjoy this mild, flaky fish. It tastes like a mix between grouper and snapper, which is why we all love it in the Florida Keys!
A little seasoning and a hot oven are all you need to create a restaurant-quality dish at home. A simple basil-lemon butter sauce is the perfect finishing touch.
Don’t overcook the fish, and serve it with your favorite sides for an easy delicious seafood meal.
More Five Star Fish Recipes
FAQ
Yes! Tripletail is an excellent fish to eat. It has a mild, sweet flavor with a firm, flaky texture, similar to grouper or snapper. It’s a favorite among Florida anglers because it’s easy to cook and tastes fantastic! Tripletail is also high in protein and low in fat, making it a healthy choice.
Yes! Prepare the sauce and store it in an airtight container in the fridge for up to 2 days. Reheat in a small pot on low heat before using.
Tripletail must be at least 18 inches, with a daily bag limit of two fish per person, and the season is open year-round. Only hook and line gear is allowed, with no nets, spearing, multiple hooks with bait, or snatching permitted.
Baked Tripletail with Basil Butter Sauce
Ingredients
For The Fish
- 12 oz tripletail fillets (or another thin white fish)
- kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- Lemon wedges for serving
For The Basil Butter Sauce
- 4 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- ¼ cup fresh basil leaves thinly sliced (plus whole leaves for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Pat the fish dry with paper towels, then season both sides with salt and pepper.12 oz tripletail fillets, kosher salt and freshly ground black pepper
- In a small saucepan over low heat, melt the butter. Add the lemon juice, minced garlic, salt, and chopped basil. Stir, then cover and set the flame to its lowest setting.4 tablespoons unsalted butter, 2 teaspoons fresh lemon juice, 1 garlic clove, ¼ teaspoon kosher salt, ¼ cup fresh basil leaves
- Place the fish on the sheet pan. Drizzle olive oil over the fish.1 tablespoon extra-virgin olive oil
- Bake for 12-15 minutes or until the fish flakes easily with a fork.
- Plate the fish and spoon the warm sauce over the top.
- Garnish with whole basil leaves and serve with lemon wedges.Lemon wedges for serving
Jeanine says
Thanks for posting. We love tripletail!
Sebastian G says
This turned out great! Thanks!