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Grilled Tripletail

My favorite fish is tripletail, both to catch and eat. Although, any mild, firm, white fish can be substituted in this recipe. I was raised on fried fish that I still enjoy but grilled or broiled have gone to the head of the list. They should be accompanied by only a mild sauce or salsa.

2 tripletail fillets

Olive oil for brushing

Creole Seasoned Salt to taste

Fresh ground black pepper to taste

Prepare the Tartar Sauce (recipe follows). Prepare the grill for hot direct cooking. Brush the fish with oil and season to taste.

Grill the fish for 4 minutes per side directly over the fire. My grill grates needed cleaning so I used a grill mate so the delicate fish fillets would not stick and fall apart.

Roasted Pepper/Caper Tartar Sauce

1/4 cup lite mayonnaise

2 tablespoons finely chopped roasted red bell peppers

1 1/2 teaspoons capers, rinsed and drained, chopping is optional

1 teaspoon fresh lemon juice

1/2 teaspoon good olive oil

Pinch of salt

Combine all ingredients and thoroughly blend and refrigerate for at least 30 minutes. Blend again before serving.


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