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Garlic Lemon Butter Tripletail with Parmesan Pine Nut Fried Cabbage

Dinosaur fish for dinner? Tripletail, affectionately referred to as “dinosaurs” (read more on that by Captain Ryan Harrington) are one delicious fish. With a sweet, flaky taste, similar to Mutton Snapper, Tripletail offers a great opportunity for a nuanced preparation, one that pairs well with interesting side dishes.

Garlic Lemon Butter Tripletail with Parmesan Pine Nut Fried Cabbage – Ingredients

The Fish

  • Tripletail Fillet: 1+ Lb
  • Butter: 2 Tbsp
  • Garlic Oil: 2 Tbsp
  • Lemon: Juice from1/4 lemon

The Cabbage

  • Green Cabbage: 1/2 Head, Sliced Thin & Chopped
  • Green Beans: A Handful
  • Bacon: 3 Cut Width-Wise, 1/4″ Strips
  • Pine Nuts: 1/4 Cup, Rough Chopped
  • Parmesan Cheese: 1/3 Cup, Grated
  • Old Bay Herb Garlic Seasoning: 1/2 Tsp

Parmesan Pine Nut Fried Cabbage – Cooking Instructions

As with so many things in the kitchen it all starts well, that starts with bacon. Bring your skillet to medium on the stovetop and add your bacon. Cook, stirring frequently, until the bacon is as crisp as you desire. Remove the bacon for later leaving 1+ tablespoons of the bacon drippings in the pan.

Around the same time you start the bacon, steam your green beans for 4 minutes. Remove from heat and drain for adding back later.

Still over medium heat, add the cabbage to the pan. Sprinkle on the Old Bay and get to sautéing. Cook for 3-4 minutes.

Add in the cooked green beans, bacon, pine nuts and parmesan cheese. Stir well and remove from heat.


Garlic Lemon Butter Tripletail – Cooking Instructions

In a skillet over medium heat, combine the butter and garlic oil (include the garlic slices).

As soon the fats have melted add in the Tripletail. Cook approximately 4 minutes per side, continually spooning the butter/oil mixture over the fillet. You are ready to plate along with the tasty cabbage side.


Bon appétit and tight lines.

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