Triple Tail Fish

delta82

Does anyone know how to grill triple tail fish?

"Sparky"

I've never tried it,but here's a couple ideas

http://www.fishmarketfridays.net/Recipes/Triple Tail/triple_tail.htm

Capt Frank

I have never been fortunate to catch one, so I don't have first hand info.
I would filet it and check the texture as well as you can. If it is real light like red snapper [which I don't think it is] you can lay it on a bed of lemon slices w/ some butter and S&P, grill it high in the dome till flaky.
Firmer fish you can do any way you want. Filet it out, hit it with some evoo, favorite rub, and grill it hot, 400 or so 3-4 min/side. I always do fish on a grid raised at least to the felt line to keep from overcooking. Try leaving the skin on, cooking meat side first, then flipping. when you pull it the skin should stay on the grid.
Hope this gives you some ideas and help

Capt Frank
Homosassa, FL

Little Chef

delta82....Too late to help you with dinner tonight, but this is a technique that works for all fish for a direct grill technique. It sounds strange, so you'll have to trust me to try it the first time. Once you try it, you won't go back. I have used this on snapper, Mahi, Blue, grouper, halibut....etc. Using a pastry brush, LIGHTLY coat both sides of the filet with "real" Mayonaise. Then add your seasoning or rub. Grill direct on a very hot grid!! Leave the fish be until it releases from the grid, and finish the other side. If the fish is sticking, it's not ready to flip.
PS...I don't recommend this for salmon, which is fatty enough to be grilled direct all by itself. Also not recommended for super soft fish like cod, sole, haddock.
PPS...I promise...if you didn't know you put mayo on the fish, you wouldn't know it was there! It adds extremely little to no flavor, but adds fat and oil which prevents sticking. And I must be honest, it cuts the oily flavors often found in fish like Bluefish and Meckerel.