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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Ingredients

For the Fish
1 cup all-purpose flour
2 tablespoons Creole seasoning (see recipe page**)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 each 6-7-ounce Tripletail filets, skin off
2-3 tablespoons canola oil

Beurre Blanc
2/3 cup white wine
1/3 cup white vinegar
1/3 cup fresh lemon juice
1/2 cup shallots, finely chopped
1/4 cup heavy whipping cream
2 1/2 sticks unsalted butter, cut into small cubes and chilled
1 teaspoon kosher salt
1/4 cup fresh chives, chopped

For the Crab
1 1/2 tablespoons unsalted butter for warming the crab
8 ounces lump crab meat, shells removed

Instructions

This recipe is from the 2025 book Robert St. John’s Mississippi Christmas and can be purchased here. 

Serves 6

Prepare your grill.

Combine the flour, Creole seasoning, kosher salt, and black pepper in a mixing bowl. Lightly coat the fish filets with the flour mixture.

In a large skillet or a griddle, heat the canola oil over medium-high heat. Working in batches, brown the filets for two minutes on each side. Once all the filets have been browned, transfer them to your prepared grill. Cook for two minutes, then using a metal spatula, rotate the filets 90 degrees and continue cooking for two more minutes. Turn the filets over and repeat the same process for the other side. Remove from the grill and hold in a warm place until ready to serve.

To prepare the beurre blanc, combine the white wine, vinegar, lemon juice, and shallots in a two-quart saucepot. Place over medium-high heat and reduce until almost all the liquid has evaporated. Add the cream and reduce by half. Lower the heat and begin whisking in the butter cubes a few at a time. Stir constantly until all the butter has been incorporated, remove from the heat, and strain through a fine-mesh strainer. Add the salt and chives and hold in a warm place while preparing the crab.

In a small skillet, melt the remaining butter over low heat. Once the butter has melted, add the crab to the skillet. Using a rubber spatula, gently turn the crab, being careful not to break it up.

To assemble, place the cooked filets on a serving platter. Divide the crab evenly on top of the filets, then drizzle the beurre blanc over the top.

Serve immediately.

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