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Sautéed Triggerfish with Citrus Butter


  • 1 ½ pounds triggerfish fillets, skinless
  • ½ cup butter, softened
  • ½ tablespoon fresh lime juice
  • ½ tablespoon fresh lemon juice
  • 3 tablespoons minced fresh shallots
  • salt
  • freshly ground black pepper
  • flour
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a small bowl, combine ½ cup butter, lime juice, lemon juice and shallots. Mix until smooth. Set aside.

Lightly salt and pepper fish. Dredge lightly in flour.

In a large skillet, heat the canola oil to 375° F. Add 2 tablespoons butter and melt. Sauté fish, 4 to 5 minutes. Turn over and repeat, cooking until done.

Contributed by Joyce Taylor  MM2


Triggerfish are shaped like a flattened football and have rough, sandpaper like skin.  They deposit eggs in guarded nests and some species are extremely territorial.

Erika Young, Coastal and Marine Education Specialist