Tripletail Fingers with Garlic Kale


Since tripletail can be a challenging fish to catch, it really makes for a special occasion when you land a keeper and bring it home for the dinner table. If you print and save the tripletail recipe below, you’ll have a quick and easy method of preparing this positively palatable pelagic species.

Serving size: 2


2 – 8 oz. tripletail fillets

2 egg whites

2 T. milk

2 T. vegetable oil

1/4 c. panko crumbs

1/4 c. crispy french fried onions

1 head of kale

2 T. olive oil

3 T. chopped garlic


Slice tripletail fillets into 1/2″ pieces. Crush french fried onions in a small plastic bag, mix with panko crumbs. Whisk egg whites with milk, and then dip tripletail into the egg wash. Roll tripletail in fried onion and panko mixture. Sauté tripletail in vegetable oil until golden brown (2 to 3 minutes).

To prepare kale, sauté garlic until brown, then add your cleaned and trimmed kale leaves. Cook until the leaves wilt. Add salt and pepper to taste.

Looking for more fish recipes? Visit the other “Fishing Kitchen” pages on this blog. If there are other types of fish you’d like to know how to cook, let me know by commenting on this post or on the Shefishes2 Facebook page.

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