Grilled Tripletail with Tartar Sauce

For those unfamiliar with Gulf of Mexico seafood, tripletail is one of the finest eating fish of all. Its name comes from the fact that its dorsal and anal fins extend back almost to their tail giving them the appearance of having three tails. They lay on the surface, on their sides, next to channel markers and crab trap buoys.

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

2 tripletail fillets

Prepare the tartar sauce (recipe follows). Combine the first three ingredients and mix. Brush the mixture over both sides of the fish and season with salt and pepper. Let the fish stand at room temperature for 30 minutes. Marinating seafood longer has no effect. Prepare the grill for medium-hot direct cooking. Grill the fish directly over the fire for 4 minutes per side and serve with the tartar sauce.

Tartar Sauce

1/2 cup mayonnaise

4 teaspoons Dijon mustard

1 green onion, white and green, thinly sliced

4 teaspoons capers, rinsed and drained*

1 teaspoon dill pickle relish

1 teaspoon lemon juice

Pinch cayenne

*Note: The capers can be chopped or left whole.

Combine all ingredients and thoroughly mix.