Crusted Tripletail

15 ingredients
10 steps

Ingredients

  • 1 cup Chopped Tomatoes
  • 1 cup Sliced Leeks
  • 1/2 cups Chopped Green Bell Pepper
  • 1 Tablespoon Garlic, Minced
  • 18 teaspoons Salt
  • 18 teaspoons Pepper
  • 2 whole Fillets (8 Oz. Size) Of Fish, Such As Tripletail, Snapper, Or Flounder
  • 1/2 cups Panko Bread Crumbs
  • 1/2 cups Grated Parmesan Cheese
  • 1/2 cups Plain Potato Chips, Crushed
  • 1/2 teaspoons Cayenne
  • 1/2 teaspoons Paprika
  • 2 Tablespoons Butter, Melted
  • 1 Tablespoon Green Onions, Chopped For Garnish
  • Lemon Wedges, To Serve

Directions

  1. 1
    Combined the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet.
  2. 2
    Salt and pepper fillets and place on top of vegetables.
  3. 3
    In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika.
  4. 4
    Stir in melted butter.
  5. 5
    Evenly top filets with crumb mixture.
  6. 6
    Place pan, uncovered, on hot grill grate and close grill.
  7. 7
    Allow fillets to cook approximately 20 minutes or until they flake easily or register 140 degrees F in the center.
  8. 8
    Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.
  9. 9
    Note: This dish can be cooked in the oven at 375 degrees F on a sheet pan using the same instructions.
  10. 10
    Recipe by Ray Golden, used with permission.

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