{"id":9816,"date":"2021-07-15T09:00:00","date_gmt":"2021-07-15T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9816"},"modified":"2023-12-18T18:48:36","modified_gmt":"2023-12-18T23:48:36","slug":"triggerfish-with-shallot-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/triggerfish-with-shallot-butter\/","title":{"rendered":"Triggerfish with Shallot 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 Shallot Butter and set aside.<\/p>\n\n\n\n<p>Heat oil in a skillet to 375\u00b0 F. Add butter and melt. Lightly salt and pepper fish then dredge lightly in flour. Place in skillet and saut\u00e9 until lightly browned about 4 to 5 minutes. Turn the fish over and repeat, cooking until done. Serve with Shallot Butter.<\/p>\n\n\n\n<p><em>Shallot Butter<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup butter, softened<\/li>\n\n\n\n<li>2 tablespoons finely chopped shallots<\/li>\n\n\n\n<li>1 teaspoon chopped fresh tarragon<\/li>\n\n\n\n<li>1 teaspoon chopped fresh basil<\/li>\n\n\n\n<li>\u00bc salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine butter, shallots, tarragon, basil, salt and pepper. Spread over warm fish.<\/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 Shallot Butter.<\/p>\n","protected":false},"author":23,"featured_media":12495,"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,\"caption\":\"\"}","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-9816","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 v23.8 - 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