Triggerfish with Green Onion Butter

Recipe

• 1 ½ pounds triggerfish fillets, skinless
• 2 tablespoons canola oil
• 2 tablespoons butter
• salt
• freshly ground black pepper
• flour

Prepare green onion butter and set aside.

In a skillet, heat oil. Add butter and melt. Heat to 375° F.  Lightly salt and pepper fish. Dredge lightly in flour. Sauté fish, flesh side down, until lightly golden brown, about 4 to 5 minutes. Turn and repeat. Serve with green onion butter.

Green Onion Butter

• 4 tablespoons butter, softened
• 4 tablespoons minced green onion
• ½ teaspoon pressed garlic
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground white pepper
• 1 tablespoon finely chopped fresh parsley

In a small bowl, combine butter, green onion, garlic, salt, pepper and parsley.

Contributed by Joyce Taylor MM2