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.
