Triggerfish with Toasted Pecan Butter

Wow friends, I knew I had been a bad blogger lately but I didn’t realize how bad! I’m sorry.

Perhaps in order to make it up to the masses, I’ll share a creation I’ve been holding for a little while.

CloseUp-Triggerfish

You see, a while back (about 2 year ago) my parents stopped at a nearby mobile seafood market and picked up a variety of things, including Triggerfish, which ended up in my kitchen. Having never done anything with this fish before, I just did what I knew best – sauteed it and covered it with a delicious sauce of butter, wine, lemon and capers. It was delicious – so I shared it with all of you wonderful people.

Then something crazy happened. I realized that I was not the only one who was at a loss for how to prepare Triggerfish. Because people were Googling their hearts out for recipes. And coming to my little blog here.

Now, this blog is a hobby for me right now – my work has been crazy lately and that’s fine. But I get really excited when I get 30+ visits in a day. Well, my Triggerfish recipe started picking up steam a while back – 20-30 hits a day. Then the husband (who also geeks out a little over stats) wanted to see how many I had overall.

As of today, that little recipe I whipped up has over 10,000 views. Which is crazy to me – but obviously, y’all want some Triggerfish!

Well, it’s your lucky day because I aim to please. Hopefully you like this one as much as the last…let me know if there’s anything else you’d like to see – I love hearing from my readers!

Triggerfish with Toasted Pecan Butter (Serves 2 / 9 WW pts. per serving)

Ingredients

8 oz. Triggerfish, cut into 2 portions

2 Tbsp. fat-free milk

1 Tbsp. flour

1 Tbsp. peanut oil

1 Tbsp. butter

1 Tbsp. reduced calorie margarine

1/4 cup chopped pecans

Cayenne pepper, salt, pepper

Lemon

Just a reminder that the skin on Triggerfish can be pretty tough – so I score it before cooking with it to keep the fish from curling too much.

Heat your oven to 350. Layer your chopped pecans on a baking sheet and bake for about 5 minutes. Remove and set aside.

In a shallow dish, mix together flour, a dash of cayenne, a dash of salt, and a dash of pepper.

In another shallow dish, add milk. Dip fish fillet in the milk and then dredge in flour mixture.

Dredge and Saute_Triggerfish with Pecan Butter

Heat oil in a medium skillet over medium heat. Add fish and saute 4-5 minutes on each side until cooked through.

While fish is cooking, melt butter in a small skillet. Add pecans and a pinch of salt and a pinch of cayenne. Stir and pour over fillets. Voila – super easy and delicious meal in under 30 minutes!

Triggerfish with Toasted Pecan Butter

Hope y’all have a great weekend!

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