Cinnamon What?!? Candied What?!?

That’s the first response I usually get when I trot this recipe out for friends who’ve never had the dish. This dish is a treat, both to make and eat, as it breaks with convention and tastes delicious for the effort. If you are a Mexican/Tex-Mex food lover, this is one you’ll keep in the recipe box for years to come. 

Note: This recipe was originally posted in 2017 as “Pan-Fried Cinnamon Flounder Tostada w/Chipotle Cream & Candied Jalapeno Strips”. It has been modified and updated.

Pan-Fried Tripletail Tostada w/Cinnamon Chipotle Cream & Candied Jalapeno Strips Ingredients

The Fish

• Tripletail Fillet(s): 3/4 Lb
• Butter – 2 Tbsp
• Salt, Pepper, Spices – To taste

The Cinnamon Chipotle Cream

• Cinnamon Spice: 1/8 Tsp 
• Chipotle Spice – 1/2 Tsp
• Sour Cream: 4 Tbsp
• Lime: 1/2 Squeezed

The Fixin’s

• Red Onion: 1/2 – Chopped, Rough
• Cilantro: Bunch
• Small White Beans – 1 Can
• Corn – 4 Small Ears – Oven Roasted
  • 1 Tbsp. Butter
  • 1 Tsp. Chicken or Meat Rub
• Avocado: 1 – sliced
• Cooking Oil: 1Tbsp
• Tostadas: 4-6
• Jalapenos: 3 – Cut in Thin Strips
  • Butter: 2 Tbsp
  • Brown Sugar – 1 Tbsp

Pan-Fried Tripletail Tostada w/Cinnamon Chipotle Cream & Candied Jalapeno Strips: Prep – Cook – Serve

The Cinnamon Chipotle Cream

Combine the sour cream, 1/2 of the cinnamon, the chipotle and lime in a small bowl. Mix thoroughly and set aside. If , like me, you are tempted to taste everything along the way, be forewarned. The chipotle cream is not a stand alone piece. It works within the recipe but not so much all by itself. You might be tempted to add in some sugar. Don’t do it. Trust me.

The Candied Jalapeno Strips

Top, clean and slice the Jalapeno into thin strips. Heat the cooking oil to medium high in a heavy skillet. When the oil is hot, add the Jalapeno and cook to a good char. When the Jalapeno is charred sufficiently, add the brown sugar/butter stirring the contents of the pan vigorously for an additional 30 seconds. Remove the Candied Jalapenos to a separate plate and cover.

Pro Tip: Better if the plate is warm…. as the Jalapenos cool they will harden on a cool surface. Set aside.

The Fixin’s

IMHO one of the most important parts of the “fixin’s” is the corn. You can use canned if you wish, however taking the time and making the effort to roast the corn pays off big time at the table.

Combine the butter (melted) and your rub of choice. On a line cookie sheet, or such, coat the corn and put in a 400 degree oven. cook for 20 minutes, turn and cook an additional 10-12 minutes… until the corn is charred to your taste. Pull from the oven and set aside to cool. Cut the kernels off of the cob, place in a serving bowl and add to the fixin’s assembly line.

Now, you are ready for the final push. Put together “the fixin’s” assembly line as shown above so that when the Tripletail is just coming out of the pan you are prepared to plate and serve. Warm fish is a must for this recipe to be at its best.

The Fish

Cut the Tripletail fillet into tostada sized strips and season with salt & pepper.

In a large heavy skillet, on medium heat, melt your butter. When the skillet reaches temperature pan-fry the filets 2-3 minutes total turning as needed to cook on all sides then remove for addition to the assembly line..

To The Table

Smear each tostada shell with Chipotle cream, add a chunk of warm Flounder and dress with the remaining ingredients as desired. Don’t forget the candied Jalanenos. They work to balance the sharpness of the Chipotle cream allowing the cinnamon highlights to rise and carry the dish. This recipe pairs well with Posole Mexican soup (I am partial to red…). 

Let us know if you try this dish and share what your experience was like.

Bon Appétit & Tight Lines.