Butter Poached Tripletail with Chow Chow

Name: Butter Poached Tripletail with Chow Chow
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 people
Ingredients: 4 cups fish or crab or shrimp stock; 1 cup white wine; 2 or 3 corn cobs, cut into chunks; a pinch of saffron; 2 tablespoons butter; 4 or 5 ears of corn; 1/4 cup minced shallots; 1 red or orange bell pepper, diced; 1 tablespoon yellow mustard; 2 tablespoons brown sugar; 2 tablespoons cider vinegar; 2 teaspoons hot sauce; 1/2 teaspoon celery seed; 1 teaspoon dried thyme; 1 teaspoon other seeds, such as fennel, anise, carrot, caraway, yampa, etc; salt and black pepper; 1 to 2 pounds unsalted butter; salt; 1 to 2 pounds skinless fish, in large pieces; Cavender's seasoning or black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
4 people
Calories
361 kcal
Course
Main Course
Cuisine
American

Butter Poached Tripletail with Chow Chow

Elizabeth Hodge

Report

This recipe works with many kinds of fish, not just tripletail. Choose a fish you can serve as a block or big thick chunk. For the butter, you need a lot, but it can be saved in the fridge and reused three or four times before it gets fishy. The chow chow and nage can be made up to three days in advance.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

NAGE

4 cups fish or crab or shrimp stock (see above)
1 cup white wine
2 or 3 corn cobs, cut into chunks
a pinch of saffron
2 tablespoons butter

CHOW CHOW

4 or 5 ears of corn
1/4 cup minced shallots
1 red or orange bell pepper, diced
1 tablespoon yellow mustard
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons hot sauce
1/2 teaspoon celery seed
1 teaspoon dried thyme
1 teaspoon other seeds, such as fennel, anise, carrot, caraway, yampa, etc. (optional)
salt and black pepper

FISH

1 to 2 pounds unsalted butter
salt
1 to 2 pounds skinless fish, in large pieces
Cavender's seasoning or black pepper

Add to Shopping List

Instructions

Slice the kernels off the corn, reserving both the cobs and kernels.
Make the fish stock or crab stock as per the recipe, adding in the cut up corn cobs. Strain and add 4 cups of the stock and the white wine to a new pot and simmer it down by half. Add the saffron and let steep for at least 15 minutes.
While the stock is simmering, make the chow chow. In a large pan, heat everything (including the corn kernels) over medium heat for about three minutes, until warmed and well combined. Turn off the heat and leave everything in the pan.
Melt the butter in a pot just large enough to hold the pieces of fish and the butter. Gently poach the fish under the melted butter for about 15 minutes. Keep this on low heat the whole time.
To finish, whisk two tablespoons of butter into the nage. Give everyone some chow chow, top with a piece of fish. Sprinkle on the Cavender's. Pour a little nage around the bowls and serve.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 51g (17%) Protein 13g (26%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 960mg (40%) Potassium 911mg (26%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 1485IU (30%) Vitamin C 54mg (60%) Calcium 102mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	51g	17%
Protein	13g	26%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	960mg	40%
Potassium	911mg	19%
Fiber	5g	20%
Sugar	22g	44%
Vitamin A	1485IU	30%
Vitamin C	54mg	60%
Calcium	102mg	10%
Iron	3mg	17%