{"id":9773,"date":"2020-09-10T09:00:44","date_gmt":"2020-09-10T13:00:44","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9773"},"modified":"2023-12-20T10:01:22","modified_gmt":"2023-12-20T15:01:22","slug":"triggerfish-with-green-onion-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/triggerfish-with-green-onion-butter\/","title":{"rendered":"Triggerfish with Green Onion 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>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/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<\/ul>\n\n\n\n<p>Prepare green onion butter and set aside.<\/p>\n\n\n\n<p>In a skillet, heat oil. Add butter and melt. Heat to 375\u00b0 F. \u00a0Lightly salt and pepper fish. Dredge lightly in flour. Saut\u00e9 fish, flesh side down, until lightly golden brown, about 4 to 5 minutes. Turn and repeat. Serve with green onion butter.<\/p>\n\n\n\n<p><em>Green Onion Butter<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tablespoons butter, softened<\/li>\n\n\n\n<li>4 tablespoons minced green onion<\/li>\n\n\n\n<li>\u00bd teaspoon pressed  garlic<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>1 tablespoon finely chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine butter, green onion, garlic, salt, pepper and parsley.<\/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 Triggerfish with Green Onion Butter.<\/p>\n","protected":false},"author":23,"featured_media":9774,"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":[217,99,15,215,216,132,218],"tags":[159,145,109],"class_list":["post-9773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-spring","category-summer","category-triggerfish","category-winter","tag-butter","tag-main","tag-sauteed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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