- 4 Triggerfish Fillets (6-8 oz. each)
- Corn Flour
- Butter (approx. 3/4 to 1 stick)
- Salt & Freshly Ground Pepper
- Juice of 1/2 Lemon
- *Optional-White Wine (Dry Vermouth), Green Onions
Melt butter in skillet that will hold all four fillets. Rub the fillets with salt & pepper, dip in milk, then corn flour and place in skillet. Cook gently (usually on medium). Shake the skillet now and then to keep fillets loose and prevent them from sticking. After the fillets have turned light golden brown on the bottom, carefully lift with a large spatula and flip over. Brown the other side. When brown, remove the fillets to warmed serving plates.
Turn fire to high, add additional butter, if needed. Put pan back on fire and stir continuously. Just when butter starts to brown, add the lemon juice (*white wine and green onions, if desired). Sauce will thicken slightly. Remove from fire and pour over fish fillets. Serves 4.
Soft Shell Crabs are great the same way!