Crusted Tripletail

When I meet people who are passionate about the work they do,  I get inspired.  Captain Ray and Amy Golden are the owners and operators of Coffee Bluff Marina.  They are lovers of open sea and the fruit that it bears.  But above all, they are lovers of people, sharing their passion for fishing with others.  Read more about Captain Ray and his beautiful wife Amy on Miss Sophie's Wednesday column here.......

Captain Ray shared his favorite tripletail recipe; most delightful texture and flavored fish I have ever tasted. 
The buttery mixture of Panko and potato chips made a beautiful crust to contrast with this wonderful filets.  And accompanied with tomatoes, leeks, and peppers, it was just heavenly! 

I had Captain Ray hold the plate for this photo, but no, I took it right back afterwards.  And without an ounce of shame, I stood there in front of his bait shop, devoured every morsel of it.  
Crusted Tripletail
Recipe by Ray Golden
Used with permission

1 cup tomato, seeded and chopped
1 cup leeks, thinly sliced
½ cup green bell pepper, chopped
1 tablespoon garlic, minced
Salt & Pepper to taste
2 Tripletail filets or any other flat fish such as Snapper, Flounder or Tilapia, about 8 ounces each
½ cup Panko bread crumbs
½ cup Parmesan, grated
½ cup plain potato chips, crushed
½ teaspoon paprika
¼ teaspoon cayenne
2 tablespoons butter, melted
1 tablespoon green onions, thinly sliced
Lemon wedges

Combined the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet. Salt and pepper filets and place on top of vegetables. 

In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika. Stir in melted butter.  Evenly top filets with crumb mixture. 

Place pan, uncovered on hot grill grate and close grill. Allow filets to cook approximately 20 minutes or until they flake easily or register 140 degrees in the center. Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.

Note:  This dish can be cooked in the oven on a sheet pan using the same instructions


  1. Beautiful! I want to grab that plate, too!

  2. I would promptly remove that plate from Capt. Ray's hands and devour this ravenously! Wow. This looks delicious.

  3. Mmmm! I totally have to try this--I love the flavors that are happening here! (and your photography is just as enticing as usual)

  4. I cannot eat potato chips since they contain lecithin; do you have a suggestion of what I could use in place of them? This just looks so delicious, I would love to try this.

    1. Hey, Madonna! Delete potato chips and add another 1/4 cup of Panko bread crumbs and another 1 tablespoon of butter. Hope you will give this a try. Thanks for your visit. :)

  5. A lovely recipe and way of preparing fish! So summery.



  6. this is a fabulous recipe! lovely post - what a great couple :) Love this and looking forward to trying it.
    Mary x

  7. I know what you mean about people who are living lives focused on their passions, it's contagious isn't it?! Ray and Amy sound like amazing people. I hope that we get to go on one of these fun culinary trips together one of these days. Perhaps when Alex is a little bigger, I'll hop down to Georgia when Sherry is in town and we can all meet. It will be totally fun!

  8. I wouldn't let the Captain hold it too long either because it looks delicious! I need more fish recipes and happy to see this delicious one today:)

  9. Love the crunchy topping of this beautiful fish...thanks for sharing this amazing recipe!