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Thyme-Encrusted Triggerfish


  • 4 triggerfish fillets, skinless
  • ½ teaspoon salt
  • ¼ teaspoon white pepper, freshly ground
  • 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 a skillet. Add butter and melt. Place fillets in the pan, top sides down. Sauté until just golden, about 5 minutes or until done. Flip fish over and repeat, cooking until done.

Contributed by Joyce Taylor MM2