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Best triple tail recipe
Posted on 7/15/23 at 6:45 pm
Posted on 7/15/23 at 6:45 pm
What y’all got? Son caught a nice one
9
Posted on 7/15/23 at 6:47 pm to Bayouboogaloocrew
Fry dat
Posted on 7/15/23 at 6:48 pm to Bayouboogaloocrew
Anything you would do with a Snapper should work.
Posted on 7/15/23 at 6:57 pm to Bayouboogaloocrew
Blackend then cover with a butter cream sauce with crab meat and or shrimp .
Posted on 7/15/23 at 7:46 pm to Bayouboogaloocrew
Butter, salt, pepper is all it needs. Tasty fish.
Posted on 7/15/23 at 9:40 pm to Bayouboogaloocrew
My favorite fish to target, as well as eat.
Tripletail almondine is one of my go-tos; Parmesan crusted and baked, blackened, grilled... It's pretty hard to mess up. They yield a hell of a good size filet too.
Tripletail almondine is one of my go-tos; Parmesan crusted and baked, blackened, grilled... It's pretty hard to mess up. They yield a hell of a good size filet too.
Posted on 7/16/23 at 8:06 am to speckledawg
I always blacken it with a cream sauce and put over pasta.
Posted on 7/16/23 at 8:46 am to speckledawg
quote:
Tripletail almondine
Gaw dammmm I'm going to do this next
Posted on 7/16/23 at 8:51 am to Tight 10
Only blacken fish if you want to taste the seasonings and not the fillet.
Dredge the fillet in butter, season with salt, pepper and chili powder. Cook in pan with olive oil and top with a mango salsa. Serve with coconut rice.
Food/Drink board?
Dredge the fillet in butter, season with salt, pepper and chili powder. Cook in pan with olive oil and top with a mango salsa. Serve with coconut rice.
Food/Drink board?
Posted on 7/16/23 at 10:53 am to Bayouboogaloocrew
Pan sear filets in butter, seasoned with salt and lemon pepper. Enjoy
Posted on 7/16/23 at 3:10 pm to Bayouboogaloocrew
Bronzing it is always better than blackening. . Season it melt butter sauté both sides finish w lemon and Worcestershire baste.
Posted on 7/16/23 at 7:37 pm to Saskwatch
quote:
Gaw dammmm I'm going to do this next
It's too easy and so good.
Posted on 7/17/23 at 6:44 am to Bayouboogaloocrew
I caught a big one off a buoy here a few weeks back. Saw him when I was riding by. Did a 180 and tossed a white bait at him and he was caught. 
I took the fillets and covered them in olive oil. Put some Southern Flavor Cajun seasoning on it and a slice of lemon on top
I got my Primo smoker up to 250 and put the fillets on two cedar planks. Smoked it at 250 for about 30 mins.
Just ate it right off the planks. Ive used that technique here for Mangrove and gray snapper and it is fantastic
I took the fillets and covered them in olive oil. Put some Southern Flavor Cajun seasoning on it and a slice of lemon on top
I got my Primo smoker up to 250 and put the fillets on two cedar planks. Smoked it at 250 for about 30 mins.
Just ate it right off the planks. Ive used that technique here for Mangrove and gray snapper and it is fantastic
Posted on 7/17/23 at 8:20 am to Novastar
quote:
Only blacken fish if you want to taste the seasonings and not the fillet.
quote:
Dredge the fillet in butter, season with salt, pepper and chili powder. Cook in pan with olive oil and top with a mango salsa. Serve with coconut rice.
Posted on 7/17/23 at 9:00 am to LSUballs
Posted on 7/17/23 at 9:45 am to Bayouboogaloocrew
Posted on 7/17/23 at 7:21 pm to bluemoons
I will be trying this
Posted on 7/18/23 at 4:39 pm to LanierSpots
quote:
I took the fillets and covered them in olive oil. Put some Southern Flavor Cajun seasoning on it and a slice of lemon on top
I got my Primo smoker up to 250 and put the fillets on two cedar planks. Smoked it at 250 for about 30 mins.
damn that sounds good.
Posted on 7/18/23 at 7:28 pm to Novastar
quote:
blacken fish if you want to taste the seasonings and not the fillet.
quote:
butter, season with salt, pepper and chili powder. Cook in pan with olive oil and top with a mango salsa. Serve with coconut rice.
Yeah you gotta keep the flavors subtle.
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