ryork
Senior Member
This triple tail has become my go to staple. Tonight pan seared some filets. Served it over some freshly picked braised collards. Topped off with some mirliton (chayote squash or alligator pear) relish and fried mirliton strips and some alpha gal safe version of a magnolia sauce. The sauce is toasted creole seasoning combined with catsup, a little chicken stock, a few drops of crab oil, a little w’shire, a squeeze of lemon and some molasses all cooked down.