I have fresh tripletail and fresh crawfish tails | TigerDroppings.com

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LSU Tigershark
South Alabama Fan
10,000 posts
Member since Dec 2007
7883 posts

I have fresh tripletail and fresh crawfish tails


Recommend a way to prepare it. I'm thinking either grilled or baked with some kind of crawfish sauce on top.

Any good sauce recipes?







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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: I have fresh tripletail and fresh crawfish tails


Think some form of cream sauce with a bit of green onions.





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LSU Tigershark
South Alabama Fan
10,000 posts
Member since Dec 2007
7883 posts

re: I have fresh tripletail and fresh crawfish tails


I love sauces, but I'm not a seasoned saucier. About to head to the store, but not sure what I need.





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DonChowder
LSU Fan
Caulifornea
Member since Dec 2012
4680 posts

re: I have fresh tripletail and fresh crawfish tails


Cook those tails in a tasso cream sauce and spoon it over the filets.

Or are the filets thick enough to stuff?


Or just send me the triple tail filets and I'll take care of them for you.






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: I have fresh tripletail and fresh crawfish tails


One pint of half/half, true shallots in the onion aisle finely minced, a toe or two of minced garlic. Saute the onion and garlic til translucent, add the half and half and allow to reduce as close to half as you can get. Add some minced tail meat, then some whole tails for show along with the green onions. If you want it a bit thicker separate an egg and beat it into a bit of milk and add it. Be careful here and mix it in and stir as often as possible to avoid scrambled eggs.





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sloopy
LSU Fan
nola
Member since Aug 2009
4170 posts

re: I have fresh tripletail and fresh crawfish tails


quote:

One pint of half/half, true shallots in the onion aisle finely minced, a toe or two of minced garlic. Saute the onion and garlic til translucent, add the half and half and allow to reduce as close to half as you can get. Add some minced tail meat, then some whole tails for show along with the green onions. If you want it a bit thicker separate an egg and beat it into a bit of milk and add it. Be careful here and mix it in and stir as often as possible to avoid scrambled eggs.


I would add a little white wine to this, just my opinion. The recipe above is good, I just like a little white wine cream sauce.



This post was edited on 4/8 at 6:57 pm


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: I have fresh tripletail and fresh crawfish tails


I tried to make it simple as he stated he was on the way out of the door to shop.





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