This December, Seattle Fish re-launched our “Fun Fish of the Month” program. This program is a collaboration between our purchasing, sales and marketing teams that is designed to offer one unique, sustainable fish to our customers each month that we don’t typically carry.
This month our featured fish is the Atlantic Tripletail. The Tripletail is considered by many to be equal or similar to a red snapper or grouper. The flesh is firm and white with flaky, sweet meat. It’s a delicious fish with incredible natural flavor.
Atlantic Tripletail are typically found in the Gulf of Mexico (ours is sourced from Nicaragua) and are known to enjoy tropical, temperate waters. They are named “tripletail” because of the fish’s three rounded fins. They can grow up 35 inches in the length and can weigh up to 41 pounds! Fun fact – Tripletail are sometimes confused for floating mangrove leaves when they lie on their sides at the surface due to their size and mottled yellow, brown and black coloring.
Below is an easy, delicious recipe to prepare your Atlantic Tripletail, developed by Seattle Fish Corporate R&D Chef Peter Rauen. If you’d like more information about Atlantic Tripletail, reach out to your SFC rep today!
Baked Atlantic Tripletail
- 6 – 6-ounce fillets of Atlantic Triple Tail
- 2 cups – Mayonnaise
- 2 Tbsp. – Minced Onion
- ½ Tbsp. – Minced Garlic
- 1 Tbsp. – Sunflower Oil
- 1 tsp. – Salt
- 1 tsp. – Pepper
- 2 Tbsp. – Lemon Juice
- 1/2 cup – Parmesan Cheese, Shredded
- 1/2 cup – Panko Breadcrumbs, Toasted
- Preheat oven to 375°F.
- Combine mayonnaise, minced onion, minced garlic, sunflower oil, salt, pepper and lemon juice.
- Coat fish fillets in the mayo sauce on both sides.
- Place fish fillets on greased baking sheet.
- Cook for 6 minutes then remove from oven, top with parmesan and breadcrumbs, and place back into oven.
- Cook for another 6 minutes (or until internal temperature is 160°F).
- Serve immediately! Our suggestion is to serve with a rice and vegetable like Asparagus.