Blackened Tripletail Recipe

Tripletail is a mild, flaky white fish. Coated in a mix of Cajun spices including paprika, garlic powder, and cayenne, then seared in a hot skillet, the outside gets a dark, spicy crust while the inside stays tender and juicy. It’s perfect with a squeeze of lemon and a simple side like cauliflower rice.

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Prep Time 3

Cook Time 7

Total Time 10

Course Dinner, Lunch

Cuisine American, Cajun

Servings servings

Calories 335.4 kcal

Ingredients

FOR THE BLACKENED SEASONING

2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon thyme
1 teaspoon oregano
½ teaspoon cayenne pepper, adjust for more or less heat
1 teaspoon black pepper
1 tablespoon kosher or coarse salt

FOR THE FISH

2 tripletail fillets about 6 oz each
3 tablespoons unsalted butter
lemon wedges for serving
chopped parsley for garnish

Instructions

In a large bowl, whisk paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Make sure all the spices are blended so there aren't any hot spots.
Rinse the fish and pat it dry with a paper towel.
Brush both sides of the fillets with melted butter, then coat evenly with the blackening spice mix, pressing gently to help it stick.
Heat a cast-iron or heavy stainless steel skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat the pan.
Once the butter melts, place the fish in the hot skillet.
Sear for 2-3 minutes per side, or until the fish flakes easily with a fork. The internal temperature should reach 145°F (62.8°C) with an instant-read thermometer.
Remove from heat and let the fish rest for a minute.
Serve with fresh lemon wedges.

Notes

Storage and Reheating

Store the fish in an airtight container or wrap it tightly in plastic wrap and keep it in the coldest part of the fridge. Use within 1 to 2 days.

If you're not cooking it right away, wrap the fillets in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before cooking.

To reheat cooked fish, warm a pan on low heat. Add a little butter. Cook the fish for a few minutes on each side until it is hot.

Nutrition

Calories: 335.4kcalCarbohydrates: 3.4gProtein: 35.7gTotal Fat: 19.5gSaturated Fat: 11.3gTrans Fat: 0.7gCholesterol: 108.1mgSodium: 3601.7mgPotassium: 780.3mgFiber: 1gSugar: 0.4gNet Carbohydrates: 2.4g

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