Pan Seared Gulf Tripletail
8 – 8 oz. portions fresh gulf tripletail fillets
2 1/2 teaspoons sea salt
2 teaspoons white pepper
1-2 teaspoons creole fish seasoning or your own seafood blend
2 tablespoons Spanish paprika
3 tablespoons chopped shallots
2 tablespoons chopped fresh thyme
1/2 cup extra virgin olive oil
2 tablespoons lemon zest, chopped fine juice of half lemon
1/4 cup chopped Italian parsley
1/2 cup clarified butter Tabasco
Season fish fillets with dry seasoning, shallots, zest, lemon, thyme and parsley, set aside. Heat cast iron skillet until hot, add clarified butter (or canola oil) until almost white hot. Sear cod quickly 2-3 minutes on each side and caramelized. Do not over cook, place on baking pan and hold.
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