Triggerfish with Shallot Butter

Recipe

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

Prepare Shallot Butter and set aside.

Heat oil in a skillet to 375° F. Add butter and melt. Lightly salt and pepper fish then dredge lightly in flour. Place in skillet and sauté until lightly browned about 4 to 5 minutes. Turn the fish over and repeat, cooking until done. Serve with Shallot Butter.

Shallot Butter

• ½ cup butter, softened
• 2 tablespoons finely chopped shallots
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh basil
• ¼ salt
• ¼ teaspoon freshly ground white pepper

In a small bowl, combine butter, shallots, tarragon, basil, salt and pepper. Spread over warm fish.

Contributed by Joyce Taylor MM2