How To Cook Tripletail In Parchment Paper (Tripletail En Papillote)

If you love eating and cooking tripletail, this recipe might be the perfect combination of deliciousness and ease. I've eaten a lot of tripletail over the years and this is one of the tripletail recipes I've had.

Today on the podcast, we’ve got Chef Troy Torman of Crab & Fin in Sarasota and you are going to absolutely love this Tripletail en Papillote recipe he’s sharing with you.

Not only does it melt in your mouth, smell amazing, and taste even better, but you only use ONE dish!

“en papillote” essentially means to cook something in a pouch, and in this case, he cooked the fish in parchment paper.

All you do is wrap the fish in parchment paper with some herbs, fruits, spices, butter, and wine, and throw it in the oven.

The only dish he used was a pan to put the wrapped fish on when he put it on the oven.

And when it was done, the aroma coming from the dish was unbelievable.

If you want to knock the socks off of your family or guests (or even yourself), you’ve got to give this recipe a try.

And if you're in Sarasota, you have to go to Crab & Fin and get some of Chef Troy's delicious fish.

Have any questions about cooking fish en papillote?

Let us know in the comments below!

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