From time to time you will have to good fortune to run across a mess of Triggerfish. On Florida’s west coast, Triggerfish inhabit reefs, wrecks and outcroppings up and make for a fine meal when you are fortunate enough to bring home a few. Their flesh is white, firm and a little on the sweet side. The flavor is somewhat delicate but, can still stand up to more “kitchen magic” than many other white fleshed species you might encounter.
For this dish I am employing a distinctly Mediterranean vibe. The Sun-Dried Tomato part of the sauce (this defines the taste profile) is actually the oil that the sun-dried’s are packed in, not the actual tomatoes themselves. I chose a really nifty side (Roasted Rosemary Potatoes and Asparagus) to round things out for the dinner table. It pairs quite well with the main dish.
Ingredients for preparing Pan Grilled Triggerfish w/Sun-Dried Tomato Butter
- Triggerfish: 1lb. fillet
The Sauce & Toppings
- 1.5 Tsp Sundried Tomato Packing Oil
- 1 Shallot – halved then sliced
- 3 Tbsp Butter
- 1 oz. Toasted Pumpkin Seeds
Fillet, clean, dry, salt & pepper your Triggerfish
The Sun-Dried Tomato Butter sauce and topping components
Combine the sun-dried tomato packing oil, butter and half of the sliced shallots in a small pot. Simmer until the butter has melted and reduce heat to the lowest temperature available.
Pour just shy of half the butter mixture into a skillet and bring to medium heat.
Cook the fillet for 3 minutes and, just prior to turning, pour the remaining butter mixture over the fish.
After the turn, cook the fillet another 3 minutes. Both sides should now have a nice grilled coloring as shown above.
Just before you take the fish to the table, sprinkle the remaining shallots and all of the pumpkin seeds over the fillet.
The side dish takes approximately 35 minutes to prepare so, start there first. Once you have everything ready, round up the crew and head to the table. This dish won’t stay in the pan long…..
Bon Apetit and Tight Lines!