We used grouper the first time we made this fantastic, melt-in-your-mouth recipe, but it’s perfect for tripletail as well.
Serving size: 4
4 (6 to 8 oz) grouper or tripletail fillets
3 potatoes (shredded)
½ cup extra virgin olive oil (used to sauté’)
1 cup flour
4 eggs |
1 cup milk
salt and white pepper to taste
2 Roma or plum tomatoes (chopped)
1 to 2 oz dry vermouth onion
2 tablespoons course mustard
parsley (finely chopped)
Peel and shred potatoes, rinse thoroughly with cold water and squeeze dry. Spread out on a sheet tray. Beat milk and eggs together in a bowl to create an egg wash. Season fish then dredge in the flour, then in the egg wash, then back into the flour. Place fish on top of potatoes and coat all sides of the fish heavily with the potatoes. Heat olive oil in pan and brown potatoes until golden. From that point, place fish on a sheet pan into the oven at 400 degrees for about 8 minutes – the size of the filets may vary the cooking time slightly. For the mustard cream sauce, sauté 2 tablespoons of butter with 1/2 an onion (finely chopped) and stir until clear. Then add a 2 second pour of dry vermouth (approximately 1-2 oz), a pinch of S&P and 1 cup heavy cream along with the 2 tablespoons of coarse mustard. Bring to a boil stirring frequently. Plate fish and pour mustard cream sauce over the top. Garnish with chopped Roma tomatoes and finely chopped parsley.