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Basil-Encrusted Triggerfish


  • 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