Bacon Fat Seared Tripletail with Mushrooms and Spinach
It is always best to be prepared when on the water. I can’t count the numerous times when pulling our recreational stone crab traps the prehistoric looking, not too smart Atlantic tripletail is hanging out right next to the buoy. Good thing we brought a light tackle rod because adding triple tail to the dinner menu is always a good idea.
Tripletail is found worldwide from here in Key West and the Florida Keys throughout Florida and the Gulf of Mexico, to Maine, Bermuda and down to South America. They are found in Argentina and throughout the pacific from Peru to Costa Rica and Japan to Fiji.
Tripletail is pelagic fish usually found just below the surface on buoys, markers, ship wrecks, weed lines or any other type of floating debris. They often only have one side exposed camouflaging themselves to look like a leaf or drifting detritus. It is believed that it is a hunting technique but this make is it easy for sight-fisherman to get the quick catch.
Atlantic tripletail has a wonderful fresh white flesh to its filet. The texture is a little more firm than that of a snapper and makes it a great fish for grilling or fire roasting as seen in previous FishMonster Magazine Cooking in the Islands articles.
Another great way I enjoy cooking tripletail is pan searing in bacon fat! You really can’t go wrong with bacon fat. After searing your tripletail filet finish it with mushrooms of choice, sautéed spinach and a flambé of brandy for flavor and visual stimulation for your dinner guest. Now you’re cooking. Bacon fat seared triple tail with mushrooms and spinach will have your cooking be the talk of the town. Hope you all enjoy!
Bacon Fat Seared Tripletail with Mushrooms and Spinach
- 2 - 8 oz. tripletail filets
- 4 oz. rendered bacon fat
- 5 mushrooms cut in to quarters
- 2 hands full of spinach
- Sea salt to taste
- Fresh ground black pepper to taste
- 4 oz. brandy
- 2 oz. whole butter cubes
Preparation:
Heat medium sized skillet until hot. Season your tripletail filet with salt and pepper. Add your bacon fat to hot pan then add tripletail filets. Once browned flip tripletail filet over and lower heat to medium high, add mushrooms and cook for about 3 minutes depending on thickness of the filet. Deglaze by adding brandy - be careful and stand back brandy is highly flammable and will catch fire. That is why it is called flamb. After the alcohol in the brandy is burnt out but there is some liquid still in the pan pull out your filets and set aside. Add your spinach, season with salt and pepper stir until lightly wilted then turn off the burner. Finish by adding cubes of butter to spinach and mushrooms and stir until melted. Lay your bed of spinach down on a plate then place your tripletail filet on top.
Tripletail State Regs:
2 per person per day
15” minimum size limit
*No restrictions in Gulf of Mexico and South Atlantic Federal Waters
Leave a comment
Comments will be approved before showing up.
Chef Martin Liz
Author
Culinary Author, and Chef, Martin Liz is a 3rd generation native, Key West Conch. He is classically, French trained and specializes in Key West's fresh seafood. Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. Famous for his "Caja China" (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, "Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few. He has also conducted seminars, educating guests on the thing he knows best - Conch Cuisine and Culture, at the Atlanta, and Key West Food and Wine Festivals. His culinary accomplishments have landed him, working alongside such well known, chefs as Top Chef Judge, Michael Shwartz, Culinary Author and Chef, Kevin Graham and Norman Van Aken. Chef Martin Liz is currently focusing on a few key, consulting projects, and enjoying keeping Key West Conch Cuisine and Culture alive, through private parties, classes and educational seminars. Chef Martin is available at 305.896.2087 or _culinaryconch@gmail.com