Seared Tripletail with Marinated Summer Squash, Sweet Corn, and Cherry Tomatoes

Served in a turmeric broth and topped with salsa verde, this dish from Chef Daniel Causgrove makes use of tripletail, a firm white fish that’s growing in popularity in south Louisiana.

Seared Tripletail with Marinated Summer Squash, Sweet Corn, and Cherry Tomatoes
Yields: 4
  • Canola oil
  • 1 pound shrimp heads or shells
  • 1 onion, roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 1 head fennel, tops and bottom roughly chopped
  • 4 to 5 cloves garlic
  • 2 ounces thyme
  • 1 bunch fresh parsley
  • Peel and juice of 1 lemon plus 4 ounces fresh lemon juice, divided
  • 1 gallon water
  • 1 tablespoon turmeric
  • Kosher salt, to taste
  • 2 pounds mixed baby squash, oblique cut
  • 1 tablespoon gochujang paste
  • ½ cup fresh lime juice
  • 2 cloves garlic, chopped
  • 1 serrano chile pepper, chopped (including seeds)
  • 1 cup picked fresh parsley
  • 1 cup picked fresh cilantro
  • ½ cup picked fresh mint
  • ½ cup olive oil
  • 4 (4- to 5-ounce) skinned tripletail fillets
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 2 cups fresh sweet corn kernels
  • 1 cup green beans, trimmed and blanched
  • 1 pint cherry tomatoes, halved
  • Garnish: sliced radish, microgreens
  1. Heat a large pot over high heat, and add a thin layer of canola oil. Add shrimp heads; cook until evenly pink. Add onion and celery; cook until softened, about 2 minutes. Add tomato paste, and stir to evenly distribute. Stir in wine, and cook, scraping browned bits from bottom of pot with a wooden spoon, until wine is reduced by half. Add fennel, garlic cloves, thyme, bunch parsley, and peel and juice of 1 lemon. Add 1 gallon water and turmeric; bring to a boil. Reduce heat to low, and simmer for 30 minutes. Strain, and season to taste with salt and remaining 4 ounces lemon juice. Set aside.
  2. In a large bowl, place squash and gochujang paste. Season with salt to taste, and mix until gochujang is evenly distributed. Refrigerate for 30 to 40 minutes.
  3. In the container of a blender, place lime juice, chopped garlic, serrano, picked parsley, cilantro, and mint; blend quickly on high until herbs are fully puréed. Reduce speed to medium. Add olive oil in a slow, steady stream until emulsified. Season with salt to taste. Set salsa verde aside.
  4. Preheat oven to 425˚. Season tripletail fillets with salt to taste. In a cast-iron skillet, heat canola oil over high heat. Add tripletail fillets; sear until golden brown. Turn fillets, and roast in oven until 75 percent done. Remove from oven, and add 1 tablespoon butter to pan. Let melt until frothy, and baste fish until fully cooked.
  5. Meanwhile, sauté corn and green beans with marinated squash. Add a little water, and cook until corn is fully cooked. Finish with cherry tomatoes, remaining 1 teaspoon butter, and salt. Reheat turmeric broth, and spoon into a wide bowl. Spoon corn mixture into center of bowl. Place roasted tripletail on corn mixture. Top with salsa verde. Garnish with radish and microgreens, if desired.
This recipe has not been tested by Hoffman Media test kitchens.
Recipe courtesy of Chef Daniel Causgrove, Seaworthy


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