Like grouper or snapper but with a slightly sweet flavor and firmness, the tripletail used to be somewhat of an unsung fish. Now it’s taking center stage as the menu headliner—as well as the namesake—of Tripletail Seafood & Spirits in The Landings. So, what makes this eponymous dish, known simply as the Tripletail Dinner, such a guest favorite?

“As any captain will tell you, the tripletail may not win any beauty contests, but it is some of the finest-tasting fish that swims,” the Tripletail owners say.

In the Tripletail Dinner, a filet of the mild, white, warmwater fish is pan-seared, sautéed and served over yellow rice with seasonal vegetables. Topping off the filet is a light citrus cream sauce, which is Tripletail Executive Chef Trae Peavey’s spin on a traditional beurre blanc. Peavey incorporates fresh lemon, orange and pineapple in a reduction with white wine, cream and butter.

The entrée pairs beautifully with a glass of Imagery Chardonnay from Sonoma, California. However, “spirits” isn’t in the locale’s title for no reason; there are plenty of other luscious libations at the bar. Consider a Key Lime Pie Martini—with Absolut Vanilia Vodka and a graham cracker rim—as a dessert finisher.

Tripletail Seafood & Spirits, 4870 S. Tamiami Trail, Sarasota, 941-529-0666.

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