Basil-Encrusted Triggerfish
Recipe
- 4 triggerfish fillets, skinless
- salt
- freshly ground white pepper
- ⅓ cup fresh basil, chopped
- 2 tablespoons canola oil
- 2 tablespoons butter
Lightly salt and pepper fillets. Sprinkle topsides 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
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