Serves 4


  • 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


  • 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