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
Directions
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For shallot butter, combine all ingredients in a small bowl. Set aside.
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Heat oil in a skillet to 375 degrees. Add 2 tablespoons butter and melt.
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Lightly salt and pepper fish then dredge lightly in flour.
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Place in skillet and sauté until lightly browned, about 4 to 5 minutes.Turn the fish over and repeat, cooking until done.
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Spread shallot butter over warm fish and serve.
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.
