Blackened Tripletail with Creamy Crab Meat Sauce
Ingredients
Blackened Tripletail
• 2 Tablespoons of your favorite Cajun blackening spice blend
• 1 Pound Tripletail filets
• 1-2 Tablespoons Unsalted Butter
Creamy Crab Sauce
• ½ cup dry white wine
• 2 Tablespoons diced shallots
• 2-3 Cloves crushed garlic
• ⅛ Cup diced green onion
• ⅓ Cup diced red bell peppers
• 8 Ounces lump crab meat
• 1 cup heavy cream
• ½ Tablespoon hot sauce (optional)
Directions – Crab Sauce
1. In a large fry pan, on medium-high heat, pour in white wine and add shallots, garlic, red bell peppers and green onion. Cook until veggies soften.
2. Bring heat to low and add lump crab meat to pan. Gently stir letting crab meat soak up the flavors of the vegetables.
3. Stir in cream, let cook for 2 minutes or until cream starts to condense and remove from heat. Reserve until fish is cooked.
4. For an extra spice, add hot sauce to taste.
Directions – Blackened Tripletail
1. Heat grill to approximately 400 degrees Fahrenheit.
2. Prepare the Tripletail by sprinkling both sides of each filet and placing a ½ tablespoon of butter on top of each filet.
3. Place filets on tin foil and fold up edges to keep liquids in during cooking.
4. Place tinfoil and fish on grill and cook for 7-10 minutes until the fish is moist and flakey.
To serve, place blackened Tripletail on plate and cover with Creamy Crab Sauce. Garnish with green onion.
Blackened Tripletail
• 2 Tablespoons of your favorite Cajun blackening spice blend
• 1 Pound Tripletail filets
• 1-2 Tablespoons Unsalted Butter
Creamy Crab Sauce
• ½ cup dry white wine
• 2 Tablespoons diced shallots
• 2-3 Cloves crushed garlic
• ⅛ Cup diced green onion
• ⅓ Cup diced red bell peppers
• 8 Ounces lump crab meat
• 1 cup heavy cream
• ½ Tablespoon hot sauce (optional)
Directions – Crab Sauce
1. In a large fry pan, on medium-high heat, pour in white wine and add shallots, garlic, red bell peppers and green onion. Cook until veggies soften.
2. Bring heat to low and add lump crab meat to pan. Gently stir letting crab meat soak up the flavors of the vegetables.
3. Stir in cream, let cook for 2 minutes or until cream starts to condense and remove from heat. Reserve until fish is cooked.
4. For an extra spice, add hot sauce to taste.
Directions – Blackened Tripletail
1. Heat grill to approximately 400 degrees Fahrenheit.
2. Prepare the Tripletail by sprinkling both sides of each filet and placing a ½ tablespoon of butter on top of each filet.
3. Place filets on tin foil and fold up edges to keep liquids in during cooking.
4. Place tinfoil and fish on grill and cook for 7-10 minutes until the fish is moist and flakey.
To serve, place blackened Tripletail on plate and cover with Creamy Crab Sauce. Garnish with green onion.