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Triggerfish with Green Onion Butter


  • 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