Imagine a dish that captures the essence of summer in every single bite - a culinary masterpiece that transforms simple ingredients into an extraordinary dining experience. This Seared Tripletail recipe isn't just another seafood dish; it's a vibrant journey through Southern coastal flavors that will transport you to a sun-drenched kitchen overlooking the ocean. With its golden-crusted fish, marinated summer vegetables, and fresh herb garnish, this recipe promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 2 servings
Ingredients
- 2 tripletail fillets
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Slice the zucchini and yellow squash into thin rounds, and halve the cherry tomatoes. If using fresh corn, cut the kernels off the cob to yield about 1 cup.
- In a medium bowl, combine the sliced zucchini, yellow squash, and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Season with salt and pepper to taste. Toss gently to coat the vegetables in the marinade. Allow them to marinate for about 15 minutes while you prepare the tripletail.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet and let it heat until shimmering.
- While the skillet is heating, pat the tripletail fillets dry with paper towels. Season both sides of the fillets generously with salt and pepper.
- Once the skillet is hot, carefully place the tripletail fillets in the pan. Sear the fillets for about 3-4 minutes on one side, without moving them, until they develop a golden-brown crust.
- Flip the fillets gently using a spatula and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- In the same skillet, add the marinated summer squash and sweet corn kernels. Sauté the vegetables over medium heat for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Once the vegetables are cooked, remove the skillet from heat. Taste and adjust seasoning with more salt and pepper if needed.
- To serve, place a portion of the sautéed vegetables on each plate, top with a seared tripletail fillet, and garnish with fresh basil leaves. Enjoy your delicious Southern-inspired meal!
Tips
- Pat the fish completely dry before searing to ensure a crispy, beautiful golden-brown crust
- Use a heavy-bottomed skillet for even heat distribution and perfect searing
- Don't move the fish while it's searing - this helps develop that delicious crust
- Choose fresh, high-quality tripletail for the best flavor and texture
- Let the fish rest for a minute after cooking to retain its moisture
- If tripletail isn't available, you can substitute with similar white fish like grouper or snapper
- Marinate vegetables for at least 15 minutes to enhance their flavor absorption
- Fresh basil is key - chop it just before serving to maintain its bright, aromatic qualities
Nutrition Facts
Calories: 395kcal
Carbohydrates: 28g
Protein: 29g
Fat: 17g
Saturated Fat: g
Cholesterol: 70mg
