Fried Triggerfish With shallot butter
Ingredients
Fish
- 1½ pounds triggerfish fillets, skinless
- 2 tablespoons canola oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Flour
- ½ cup butter, softened
- 2 tablespoons finely chopped shallots
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh basil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
SEA FACT Triggerfish are shaped like a flattened football and have rough, sandpaper-like skin. They deposit eggs in guarded nests, and some species are extremely territorial.
