Triggerfish with Huitlecoche
Heat the oil in a medium pan over high heat. Sprinkle the fish evenly with the salt and place in the pan. Cook until translucent, and then flip and add the butter. Cook until the butter is browned, and then add the huitlacoche and shallots. Baste the fish with the butter and shallot mixture and remove from the pan. Serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Chef E. Michael Reidt, Area 31 Restaurant, EPIC Hotel, Miami, FL