TRIGGER FISH RECIPE RECIPES

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TRIGGERFISH IN WHITE WINE, LEMON, BUTTER, CAPERS SAUCE



Triggerfish in White Wine, Lemon, Butter, Capers Sauce image

"A delicious way to prepare this firm white fish!"

Total Time 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 9

2 ounces Butter softened
1 pound Triggerfish
1 tablespoon salt
1 tablespoon Freshly ground pepper
2 ounces White wine
1 medium Shallots minced
1 tablespoon Fresh lemon juice
2 teaspoons Capers drained
Cholula Hot Sauce optional

Steps:

  • "Add butter to saute pan over medium heat. Season fish with s&p. When butter is melted and foaming, add fillet(s) to pan and saute until light golden brown. Flip fish and saute again until fillet(s) are cooked through, about 8-10 minutes total. Remove fish to platter and keep warm. reduce heat to low and add wine and shallots, stirring slowly but constantly, with a wooden spoon, for about 2 minutes. Add lemon juice and capers and continue to stir until mixture thickens into a sauce-like consistency. Drizzle over fish and serve."

Nutrition Facts : Calories 452 calories, FatContent 46.1309397063222 g, CarbohydrateContent 6.45985828266091 g, CholesterolContent 121.90294933 mg, FiberContent 0.972233336948416 g, ProteinContent 1.33282739281352 g, SaturatedFatContent 29.1652653854013 g, ServingSize 1 1 Serving (652g), SodiumContent 416.272357133912 mg, SugarContent 5.4876249457125 g, TransFatContent 3.23573517656635 g

GRILLED TRIGGERFISH RECIPE | MYRECIPES



Grilled Triggerfish Recipe | MyRecipes image

Grilling adds smoky flavor fast. Follow our Expert Advice to flip fillets effortlessly.

Provided by MyRecipes

Total Time 20 minutes

Yield MAKES 4 servings

Number Of Ingredients 6

4 (6 oz.) triggerfish fillets
Vegetable cooking spray
2 tablespoons extra virgin olive oil
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
Strawberry-Blueberry Relish

Steps:

  • Pat fillets dry with paper towels, and let stand at room temperature 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray, and preheat grill to 400° (medium high) heat.
  • Brush both sides of fish with oil; sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
  • Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with Strawberry-Blueberry Relish.
  • GRILLING IS BEST FOR: Thin fillets or steaks that are 1/2 to 1 inch thick, such as triggerfish, tilapia, mahi mahi, tuna, swordfish, and trout.
  • EXPERT ADVICE: First, make sure your grill is clean and hot. Flip once, and don't rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.

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