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http://www.LouisianaSportsman.com April 2015 | Louisiana Sportsman 203

Atchafalaya Stuffed Catfish >>>

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Tripletail are saltwater fish that are sometimes called “black-

fish.” In their own way, they resemble giant sac-a-lait. They

taste as good, too: mild and white-fleshed. While Dustie used

tripletail in this recipe, any firm-fleshed fish with white meat

will work, including bass, large crappie, snappers, black drum

or redfish.

The focus of this dish, made with a brown butter, basil sauce, is

on the fish. It doesn’t have too much basil nor too much garlic.

Basil, of course, is the ultimate fish herb.

Finishing the fish in the oven rather than on top of the stove

retains the moisture in the fillets.

Preheat the oven to 350 degrees. Wash the fillets and pat

them dry. Put ¼ pound of butter, basil, black pepper, garlic

and salt in a large oven-proof skillet to melt the butter and

blend the seasonings. While the butter is melting, liberally

sprinkle both sides of each fillet with Creole seasoning and

pat it into the flesh by hand. Add the fillets, skin-side up (pre-

sentation side down) to the skillet and sauté over medium

heat for five minutes. Shake the pan often to prevent stick-

ing. Gently turn fillets over and cook other side until nearly

done. Put the skillet in the oven for three to four minutes to

finish cooking the fish internally. While the fish is in the oven,

add 2 tablespoons of butter and a double squirt of water to

the skillet. Scrape the fond lose from the skillet while heating

it. Remove the fillets from the oven and plate them. Drizzle

the butter sauce from the skillet over the fillets as desired.

Serves 4.

Tripletail

Treat

INGREDIENTS:

2 lb. thick fish fillets

1/4 lb. + 2 tbsp. butter

2 tsp. dried basil

1 tsp. black pepper

1 tsp kosher salt

2 tbsp. minced garlic

Creole seasoning to taste

PREPARATION: