Thyme-Encrusted Triggerfish From the Mariner's Menu Cookbook and North Carolina Sea Grant
Its rich, crab-like taste makes triggerfish a decent bet for a non-seafood lover. Earthy thyme and hard-to-resist butter seal the deal.
- 4 triggerfish fillets, skinless
- ½ teaspoon salt
- ¼ teaspoon white pepper, freshly ground
- 4 tablespoons fresh thyme, chopped
- 2 tablespoons canola oil
- 2 tablespoons butter
Lightly salt and pepper fillets. Sprinkle top sides with thyme. Press gently so it adheres.
Heat oil in a skillet. Add butter and melt. Place fillets in the pan, top sides down. Sauté until just golden, about 5 minutes or until done. Flip fish over and repeat, cooking until done.