Seared Tripletail with Lemon Butter Sauce
Seared tripletail with lemon butter sauce brings the fresh taste of the tropics to your table. This mild white fish is similar to snapper, and any thin fillet will work. Season the fish, dredge it in flour, and sear it in a hot pan. While it cooks, make the lemon butter sauce in another pan. Spoon the sauce over the fish and serve.
Ingredients
For The Lemon Butter Sauce
- 6 tablespoons unsalted butter
- 1 teaspoon minced fresh garlic, or ¼ teaspoon garlic powder
- ½ teaspoon salt
- freshly ground black pepper
- juice of a half lemon, (use a whole lemon if they're small)
- 1 tablespoon chopped parsley
For The Fish
- ¾ pound pound tripletail filet, with bones removed, cut into 2 pieces
- 2 tablespoons flour, (use rice flour for gluten-free)
- ¼ cup olive oil
- sea salt
- lemon wedges for serving
Instructions
- Melt butter in a pan over medium heat, stirring occasionally, for about 3 minutes. Add garlic, lemon juice, ½ teaspoon salt, fresh pepper, and a tablespoon of chopped parsley. Lower heat and cover pan until fish is ready.
- Rinse the tripletail fillets under cold running water and pat dry with paper towels. Pour the flour into a shallow dish.
- Season fish on both sides with salt and freshly ground black pepper. Dredge the fish in the flour and shake off excess.
- Heat 3 tablespoons of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat until you can see ripples in the oil; add fish.
- Cook for 3-4 minutes on the first side. Flip and cook another 2 minutes or until the fish is golden brown and the fish flakes easily with a fork.
- Place fish on individual plates with lemon wedges. Pour butter sauce over each piece of fish.
Nutrition
Calories: 740.3kcalCarbohydrates: 6.7gProtein: 35.8gTotal Fat: 63.5gSaturated Fat: 25.8gTrans Fat: 1.4gCholesterol: 153.2mgSodium: 696.8mgPotassium: 742.6mgFiber: 0.3gSugar: 0.1gNet Carbohydrates: 6.4g
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