Serves 4

Ingredients

• 1/4 Cup clarified butter
• 7-8 oz triggerfish portions (about 1 side of the fish)
• salt and pepper to taste
• 1/3 cup white cooking wine
• 1 shallot, minced
• 1/2 fresh lemon
• 1 oz fresh jumbo lump or lump blue crab (or fresh shrimp)
• 1 tsp capers
• 1/4 cup softened butter
• fresh parsley chopped

Directions

• Heat a saute’ pan on medium-high heat.
• Add enough clarified butter to coat the bottom of the pan.
• Season fish with salt and pepper.
• Place fish in pan and saute’ until golden brown.
• Flip fish over and saute’ until cooked thoroughly.
• Remove from pan.
• Deglaze pan with cooking wine.
• Add shallots and reduce sauce until almost dry.
• Squeeze lemon into mixture
• Add capers and crab (or shrimp).
• Carefully whisk in softened butter, add parsley.
• Ladle sauce over the fish.
• Garnish with parsley

Click below for a pdf of:
Triggerfish with Crab Sauce