Gray triggerfish seldom grow large, and while their tough skin resists the fillet knife, the effort yields a tasty pair of fillets. The relatively small, thin fillets benefit from the pistachio coating in more than the complementary flavor: The crushed nuts also lend body and thickness to the fillet, easing preparation and handling in the pan.
Brandon McGlamery is head chef and partner of Luma on Park and Prato in Winter Park, Florida, as well as the author of “9 Courses.”
Ingredients
Triggerfish
1⁄4 cup raw pistachio nuts, crushed
1 egg, beaten
4 triggerfish fillets, 6 oz. each
Grapefruit Sauce
1 pound Swiss chard, cut into pieces, steamed lightly
2 whole grapefruit, segmented, juices reserved (1 cup)
1 tangerine, juiced (1⁄4 cup)
1⁄4 cup sliced shallots
2 tablespoons heavy cream
1⁄4 pound unsalted butter
Salt and pepper to taste
Instructions
- Salt fish lightly, then dredge only on one side in flour, egg and, finally, pistachios.
- Bring canola oil to medium-high heat in a sauté pan. Watch the heat; too high will scorch the pistachios.
- Place fillet, nut side down, in a pan for two minutes, then flip. Place a sprig of thyme or rosemary on top and spoon-baste with oil from the pan. Cook for two more minutes.
- In a separate pan, bring juices and shallots to a simmer, then add the cream.
- Remove the mixture from heat and carefully whisk in the butter.
- Combine shallot mixture with the steamed chard. Fold in grapefruit segments to break them.
- Lay a bed of chard mixture on the plate, top with the fish, and spoon sauce over all. Garnish with mustard mini greens.
This recipe was originally featured on our sister site, Salt Water Sportsman
