{"id":10284,"date":"2023-08-31T09:00:00","date_gmt":"2023-08-31T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10284"},"modified":"2023-12-18T16:01:44","modified_gmt":"2023-12-18T21:01:44","slug":"sauteed-triggerfish-with-citrus-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-triggerfish-with-citrus-butter\/","title":{"rendered":"Saut\u00e9ed Triggerfish with Citrus Butter"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds triggerfish fillets, skinless<\/li>\n\n\n\n<li>\u00bd cup butter, softened<\/li>\n\n\n\n<li>\u00bd tablespoon fresh lime juice<\/li>\n\n\n\n<li>\u00bd tablespoon fresh lemon juice<\/li>\n\n\n\n<li>3 tablespoons minced fresh shallots<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>flour<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine \u00bd cup butter, lime juice, lemon juice and shallots. Mix until smooth. Set aside.<\/p>\n\n\n\n<p>Lightly salt and pepper fish. Dredge lightly in flour.<\/p>\n\n\n\n<p>In a large skillet, heat the canola oil to 375\u00b0 F. Add 2 tablespoons butter and melt. Saut\u00e9 fish, 4 to 5 minutes. Turn over and repeat, cooking until done.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p><a href=\"https:\/\/safmc.net\/species\/triggerfish-gray\/\" target=\"_blank\" rel=\"noreferrer noopener\">Triggerfish<\/a>&nbsp;are shaped like a flattened football and have rough, sandpaper like skin.&nbsp; They deposit eggs in guarded nests and some species are extremely territorial.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Saut\u00e9ed Triggerfish with Citrus Butter.<\/p>\n","protected":false},"author":23,"featured_media":14338,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,226,215,216,132,218],"tags":[159,157,145],"class_list":["post-10284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-sauteed","category-spring","category-summer","category-triggerfish","category-winter","tag-butter","tag-citrus","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This 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