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.


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)


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


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!

Panko Crusted Cod with Tomato Basil Relish

I’m a little bit embarrassed.

Okay, make that more than a little, as this is another tale of how I’m a bad Southerner.

Now, I do have a few redeeming qualities when it comes to my Southern roots. I subscribe to Southern Living. I say “y’all”. I believe in hot barbecue, cold cocktails, loud parties and good manners. And, much to my husband’s detriment, I believe a woman can never own too many sundresses (or matching shoes).

However, in addition to my sweet tea aversion and my ineptitude with pimento cheese (chronicled for you here), up until about 3 weeks ago, I had never owned a cast iron skillet.

There, I said it. Hi, my name is Mary and I’m a bad Southerner…but now I can start redeeming myself! I will say, it was entertaining as my husband I read up on how to “season” a skillet. I suppose another item to add to the list is my lard-less kitchen. Had to settle for vegetable oil.

The silver lining is that you now get to benefit from my new toy! I saw this recipe in the February issue of Cooking Light and ended up modifying it slightly and it was incredibly delicious and pretty easy to throw together!

Panko Crusted Cod with Tomato Basil Relish  (Serves 2 / 7 WW points per filet)

Slightly modified from original recipe, found here.


2 (4-5oz.) cod fillets

1/2 cup Panko breadcrumbs

1 egg white, beaten

1/2 Tbsp. lemon pepper seasoning

1/2 tsp. smoked Paprika

1/2 tsp. kosher salt (divided)

1/2 cup grape tomatoes, quartered

1/2 Tbsp. basil (I used dried – I’m sure fresh would be even better!)

2 Tbsp. chopped Vidalia onion

1 Tbsp. fresh lemon juice

About 1/4 tsp. cracked black pepper

Heat oven to 450.

Begin by making your relish. Mix together chopped tomatoes, basil, onion, lemon juice, black pepper and 1/4 tsp. kosher salt together in a small bowl. Refrigerate until ready to use.


Heat oil in skillet on stove top over medium-high heat.

Add egg white to a shallow dish. In another shallow dish, add mixture of panko, lemon pepper and paprika. Dip fillets in egg white and sprinkle with remaining salt. Press into crumb mixture. When oil has heated, add fillets to the skillet and saute for 4-5 minutes.


Flip the fish and place the skillet in the oven for 7-8 minutes, until fish is cooked through.

Add fillets to your plate, top with the tomato mixture and voila…

Plated Cod with Relish

You’re ready to eat!

Panko Crusted Cod with Tomato Basil Relish

Hope y’all have a great weekend!