Pan Roasted Tripletail
INGREDIENTS
- Roasted Fish
- 1 cup Parmesan cheese
- 1 cup flour
- 6 4-oz. tripletail fillets, skin on, scored
- sea salt to taste
- 1 tsp. fresh squeezed lemon juice
- 2 Tbsp. extra virgin olive oil
DIRECTIONS
1. Mix Parmesan cheese and flour in small bowl. Season fillets with salt and touch of lemon juice. Dredge fish in cheese mix. In heavy sauté pan, over medium flame, heat olive oil. Place fish, skin down, in pan. Allow to cook for four minutes or about 70 percent. Turn fish over and cook flesh side two minutes. Remove fish from pan and place on paper towels in warm place.