Triggerfish with Shallot Butter


  • 1 ½ pounds triggerfish fillets, skinless
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • salt
  • black pepper, freshly ground
  • 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 shallots, finely chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh basil, chopped
  • ¼ salt
  • ¼ teaspoon white pepper, freshly ground

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

Contributed by Joyce Taylor MM2