{"id":9561,"date":"2020-05-14T09:00:35","date_gmt":"2020-05-14T13:00:35","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9561"},"modified":"2023-12-20T10:04:35","modified_gmt":"2023-12-20T15:04:35","slug":"basil-encrusted-triggerfish","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/basil-encrusted-triggerfish\/","title":{"rendered":"Basil-Encrusted Triggerfish"},"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>4 triggerfish fillets, skinless<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground white pepper<\/li>\n\n\n\n<li>\u2153 cup chopped fresh basil<\/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>Lightly salt and pepper fillets. Sprinkle top with basil. Press gently so that it will adhere.<\/p>\n\n\n\n<p>Heat oil in a skillet. Add 2 tablespoons butter and melt. Place fillets in the pan, topside down. Saut\u00e9 until just golden on one side, about 5 minutes. Turn and repeat on the other side<strong>.<\/strong><\/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>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Basil Encrusted Triggerfish.<\/p>\n","protected":false},"author":23,"featured_media":9562,"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":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,215,132,218],"tags":[47,145,109],"class_list":["post-9561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-spring","category-triggerfish","category-winter","tag-herbs","tag-main","tag-sauteed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - 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\/>\n<meta property=\"article:modified_time\" content=\"2023-12-20T15:04:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2020\/03\/Basil-Encrusted-Triggerfish_600x400-e1683117572550.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"337\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vanda Lewis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Basil-Encrusted Triggerfish\" \/>\n<meta name=\"twitter:description\" content=\"Try this tasty seafood recipe from Mariner&#039;s Menu.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2020\/03\/Basil-Encrusted-Triggerfish_600x400-e1683117572550.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@seagrantnc\" 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