Basil-Encrusted Triggerfish

Recipe

• 4 triggerfish fillets, skinless
• salt
• freshly ground white pepper
• ⅓ cup chopped fresh basil
• 2 tablespoons canola oil
• 2 tablespoons butter

Lightly salt and pepper fillets. Sprinkle top with basil. Press gently so that it will adhere.

Heat oil in a skillet. Add 2 tablespoons butter and melt. Place fillets in the pan, topside down. Sauté until just golden on one side, about 5 minutes. Turn and repeat on the other side.

Contributed by Joyce Taylor MM2