Sportsman's Kitchen: Tripletail Pecandine with Grilled Kiwifruit Salsa

Print Recipe

Tripletail is a wonderfully sweet, firm and flaky white fish. This unique and deep-bodied pelagic species, with habitats ranging from shallow backcountry shorelines to flotsam drifting in the deep blue water of the Gulf Stream, arguably occupies the broadest range of environments among all gamefish in Florida. Tripletails are a master of disguise, sometimes confused for a floating leaf as they patiently wait to strike at small crabs, shrimp, and fish that drift by. They are fun to sight fish, put up a good fight on fly and light tackle, and are great to eat. What more can you ask of a fish?

Tripletail Pecandine

Ingredients:

• 2 pounds tripletail fillets
• 1 egg, whisked
• 1 ½ cup pecans
• 1 teaspoon cayenne pepper
• 1 tablespoon ground ginger
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 4 tablespoon canola oil

Directions: Cut the tripletail fillets into four equal portions. In a food processor, combine pecans, cayenne, ginger, salt, and pepper until you achieve a coarse breadcrumb consistency. Adjust the amount of cayenne for desired spice level. Dip both sides of the fish in beaten egg and press into the coating, ensuring both sides are covered.

Place the coated fillets on parchment paper and refrigerate for 30 minutes. Heat canola oil in a large pan over medium. Cook the fish until golden and crispy, turning gently only once. Cooking time will vary depending on the thickness of the fillets. To check for doneness, insert a sharp knife into the fish; if it slides in easily, it’s ready.

Grilled Kiwifruit Salsa

Ingredients:

• 4 kiwifruit, quartered
• ½ cup sweet red pepper, chopped
• ¼ cup green onions, chopped
• 2 tablespoon mint, finely chopped
• 2 tablespoon honey
• 1 tablespoon fresh lime juice

Directions: Grill the kiwifruit, sweet red pepper, and green onions until they are just slightly charred. I prefer using a cast iron grill pan on the stovetop for this. Remove from heat and chop into half-inch pieces. Add mint, honey, lime juice, and mix well. Season with salt and pepper to taste. Serve atop pecan-crusted tripletail.

---

• This article was featured in the June 2024 issue of Florida Sportsman magazine. Click to subscribe.

---