Zesty Herb-Marinated Triggerfish
Zesty Herb-Marinated Triggerfish recipe. A perfect blend of fresh herbs, citrus, and garlic infuses the firm, mild fish with a mouthwatering zestiness, complemented by a light lemon-butter sauce for a dish that's as delightful to the palate as it is to the eye.
Ingredients
- 4 Triggerfish fillets about 6 ounces each
- 1/4 cup olive oil
- 2 garlic cloves minced
- 1 shallot minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Lemon slices and fresh dill for garnish
- 2 tablespoons butter
- Juice of 1/2 lemon
- Salt to taste
- Step-by-Step Guide:
Instructions
- Marinate the Triggerfish: In a bowl, combine olive oil, garlic, shallots, lemon juice, parsley, dill, salt, and pepper. Place the Triggerfish fillets in the marinade, ensuring they are well coated. Cover and refrigerate for 30 minutes.
- Preheat the Pan: Heat a large skillet over medium-high heat.
- Cook the Fish: Remove the fillets from the marinade, allowing excess to drip off. Place them skin-side down in the hot skillet. Cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
- Make the Lemon-Butter Sauce: In the same skillet, reduce the heat to low and add the butter and juice of 1/2 lemon. Stir until the butter is melted and the sauce has emulsified. Season with salt to taste.
- Serve: Place the cooked Triggerfish on plates, drizzle with the lemon-butter sauce, and garnish with lemon slices and fresh dill.
Notes
- The firm texture of Triggerfish makes it an ideal candidate for various cooking methods.
- This recipe utilizes sautéing to preserve moisture while achieving a crispy exterior.
- Substitute with similar firm white fish if Triggerfish is unavailable.