another fresh seafood idea

• 4 triggerfish fillets, skinless
• ½ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 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 skillet. Add butter and melt. Place fillets in pan, top sides down. Sauté until just golden on one side, about 5 minutes or until done. Turn and repeat on other sides.

Contributed by Joyce Taylor

MM2